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Peanut Butter Cookie With Dark Chocolate Chunks

January 12, 2022pub
Peanut Butter Cookie With Dark Chocolate Chunks

Prep time:

Cook time:

Serves:

This is the same peanut butter cookie I posted yesterday but I tweaked it a bit and we like this version of the cookie even more! Please make it, you’ll love it. Promise. Recipe below:
Peanut butter cookies with dark chocolate chunks
Adapted from @buttermilkbysam.

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Peanut Butter Cookie With Dark Chocolate Chunks

BY YASMINE IDRISS

This is the same peanut butter cookie I posted yesterday but I tweaked it a bit and we like this version of the cookie even more! Please make it, you’ll love it. Promise. Recipe below:
Peanut butter cookies with dark chocolate chunks
Adapted from @buttermilkbysam

Makes about 12 cookies, depending on your preferred size.
(Change baking time accordingly)

INGREDIENTS

  • 60g unsalted butter, (at room temperature)
  • 75g smooth peanut butter, good but commercial type
  • 55gr dark brown sugar, (the moist type)
  • 3 tablespoons white granulated sugar, (45g)
  • 2 large egg yolks, , (at room temperature)
  • 1 tsp vanilla essence
  • ¼ tsp baking soda
  • 100g plain flour
  • 75g of roughly chopped dark chocolate, I used the @myvalrhona@chefmiddleeastofficial )
  • A pinch of fine sea salt, (if peanut butter has salt, omit)
  • Sea salt flakes, (optional but makes the whole difference)

METHOD

  • 1)

    Preheat the oven to 170C. Line 2 cookie sheets with baking paper.

  • 2)

    With a hand mixer or a stand alone mixer fitter with the paddle attachment, cream the butter, sugars, salt, vanilla and peanut butter until light and creamy – about 3-4 minutes. At this stage you can beat until the mix is really creamy, take your time! Once you add the flour, you should barely mix.

  • 3)

    Add the egg yolks and beat for another 3-5 minutes, until the eggs are well mixed into the butter mix.

  • 4)

    Add the flour and baking soda and beat to just combine before adding in the chocolate and beating just until everything comes together. DO NOT OVER MIX.

  • 5)

    Scoop the dough into large 1 tbsp balls and sprinkle with sea salt if you like. Bake for 8-9 minutes until golden but still chewy.

Notes

Cool for a few minutes on the baking trays before carefully transferring and cooling on a rack.
Once completely cool, keep in an airtight container.

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