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Tuesday, March 8, 2011

Chocolate-Flecked Peanut Butter Cookies

















These are great cookies from Glorious Chocolate, by Mary Goodbody and the editors of Chocolatier magazine. I'm posting this today in honor of my sister's birthday, though I made them a while back. They're a real treat for her; she's a peanut butter fiend who can't bake with it at home because of a family allergy.

If you have the time and energy to grate the chocolate, it ensures chocolate will be spread throughout each cookie, which is tasty and looks pretty. I used chips this time to save time and effort. Of course, you could also just use MORE chocolate chips.


Chocolate-Flecked Peanut Butter Cookies
1 1/2 cups all-purpose flour
2 tbsp. cornstarch
1 tsp. baking soda
1/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 c. packed brown sugar
1 large egg at room temperature
1 1/2 tsp. vanilla
3/4 cup creamy peanut butter
4 oz. semisweet chocolate, grated or in chip form (1 cup)*
Granulated sugar for dipping fork

Position racks in top two-thirds of oven and preheat to 350. In a medium bowl, stir together flour, cornstarch,  baking soda and salt.

In a large bowl, using a hand held 3lectric mixer set at medium-high speed, cream the butter for about 1 minute or until creamy. While beating, gradually add the granulated sugar and t then the brown sugar until blended. Beat in the and vanilla and continue beating the mixture for 2 to 3 minutes or until it is thick and light colored. Beat in peanut butter. Using a wooden spoon, stir in dry ingredients just until smooth. Stir in grated chocolate or chips.

Put the granulated sugar (2 or 3 tbsp.) in a small, s hallow dish. Using 1 1/2 tbsp of dough for  each cookie, roll dough between the palms of your hands into 1 1/4-inch balls. Put the balls on an ungreased baking sheet, leaving 2 to 3 inches between cookies.

Dip tines of a fork into the sugar and press the fork into the top of each cookie, then press again in the opposite direction to make a crisscross pattern. Dip fork into sugar for each cookie. The cookies will be about 2 inches in diameter. Bake for about 8 to 12 minutes or until just light brown around the edges. Using a spatula, transfer cookies paper towels for 2 to 3 minutes, then to a wire rack to cool completely.

Makes about 2 1/2 dozen 3-inch cookies.

1 comment:

Kim said...

I concur that these are a good recipe as I used to make them. They are actually a good, standard peanut butter cookier without the chocolate. Some of us are purists when it comes to peanut butter.