In a bid to use up the chocolate peanut butter spread from the baked french toast in any way other than via a spoon, I made some cookies recently! They’re nice and soft, not hard and dry as so many peanut butter cookies are. The ones I brought to work did not last long!
Ingredients:
- 1/2 cup salted butter, room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar, plus extra for rolling
- 1 large egg
- 3/4 cup chocolate peanut butter spread
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cups all purpose flour
In a large bowl, combine the butter and sugars and cream until light and fluffy.
Beat in the chocolate peanut butter spread, followed by the egg, then the vanilla.
Add the baking soda and flour and beat in until just combined. Cover with plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 350 degrees. Spread some sugar in a plate or pie plate. Roll the chilled dough into roughly tablespoon-sized balls, then roll each ball in the sugar to coat. Place on an ungreased (or parchment-lined) baking sheet.
Bake 8-9 minutes until just beginning to crack on top.
Remove from the oven, and let cool before moving. (Or eat them still hot, I’m not your boss, but they’ll stay together much better if you let them cool!)
Soft Chocolate Peanut Butter Cookies
Slightly adapted from Sally’s Baking Addiction.
- 1/2 cup salted butter, room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar, plus extra for rolling
- 1 large egg
- 3/4 cup chocolate peanut butter spread
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cups all purpose flour
In a large bowl, combine the butter and sugars and cream until light and fluffy. Beat in the chocolate peanut butter spread, followed by the egg, then the vanilla. Add the baking soda and flour and beat in until just combined. Cover with plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 350 degrees. Spread some sugar in a plate or pie plate. Roll the chilled dough into roughly tablespoon-sized balls, then roll each ball in the sugar to coat. Place on an ungreased baking sheet, and bake 8-9 minutes until just beginning to crack on top. Remove from the oven, and let cool before moving.
sparecake 