- 2 cups (240 g) All purpose flour
- 1/2 cup (1 stick) room temperature Butter unsalted
- 1/2 cup (99 g) Sugar white
- 3/4 cup (160 g) Light brown sugar
- 3/4 cup Peanut butter creamy
- 1 TBSP Vanilla Extract
- 1/2 tsp Baking powder
- 1/4 tsp Kosher Salt
- 1 Egg
- 1/2 cup Peanut butter chips
- 1/2 cup Semi-Sweet Chocolate Chip
- 3 cups (340 g) Powdered sugar
- 1/2 cup (42 g) Unsweetened cocoa powder
- 1/4 cup Crisco shortening
- 4-6 TBSP Milk
- 4 TBSP (1/2 stick) room temperature Butter unsalted
Everyone at work was asking for peanut butter – chocolate cookies. So I set out to create a new twist on an old cookie. What kind of new twist, you ask? Well, instead of a chocolate cookie with peanut butter icing, I thought I would start with a peanut butter cookie and work my way up.
Most peanut butter cookies tend to be a little dry and crumble, and I wanted a soft, moist cookie.
I found peanut butter and chocolate chips in the same bag made by Nestle; this was just perfect for my cookies. You have to hand it to Nestle Toll House for coming up with the combination of peanut butter and chocolate chips all ready for me in one bag.
But now my cookie was a little uneven. I have a layer of peanut butter (the cookie), a mix of chips (peanut butter and chocolate) so to even it out I made a chocolate icing.
I hope you enjoy them!
Please try a few of my other peanut butter and chocolate cookies:
Weigh or measure the flour, salt, and baking powder into a bowl and whisk through to blend. In another bowl, weigh or measure the white and light brown sugars and set this bowl aside also.
In a stand or using a handheld mixer, cream the butter, peanut butter, and the sugars together for about 3 minutes. Next, add the egg and vanilla extract and incorporate into the batter. Turn the mixer down and gradually add the flour mixture to the bowl. Stop the mixer and scrape down the sides if needed. Add the peanut butter and semi chocolate chips and turn the mixer on low to incorporate into the cookie dough. I stick the mixing bowl into the refrigerator with the cookie dough for about 1/2 hour.
Preheat oven to 350° and line 2 cookie pans with parchment paper. Using a small cookie scoop add a dozen to a cookie sheet pan. I take a water glass with a flat bottom and press down the top of the mound to flatten them a bit. It makes it easier to put the icing on the top. Bake the cookies for 10-12 minutes checking after 10 minutes. Then move cookies to a cooling rack to finish.
In a stand or using a handheld mixer, add powdered sugar, cocoa powder, unsalted butter, and Crisco shortening and start on low speed to mix. After all the ingredients are combined, you can turn the mixer speed to medium. You will need to judge how much milk to add depending on how you are applying the icing. I used a piping bag to add my icing, so it needs to be thin enough to go through the tip. If you are using a knife, you may want it a little thicker. After icing, I leave the finished cookies on the cooling rack, so the icing has time to set.