Thursday, November 17, 2011

Chocolate Peanut Butter Cookies

  
       Chocolate and peanut butter has got to be my favorite combination. I miss the chocolate peanut butter M&M's,ice cream, nutty bars..the list is endless really. I've tried to make my own chocolate peanut butter ice cream  but so far I haven't found the one yet. Do you have a favorite combination? if so, what is it? I also like the hot and cold combination too..warm brownies with ice cream is always good. Oh..sweet and sour is awesome too..Ok..moving on.

Peanut butter cookies has always been a favorite of mine since childhood. I can remember when times were tough and we'd get a food box to make it through the rest of the month, there was always a big jar of peanut butter in there and I always knew that peanut butter cookies would be baked at some point. I'm not sure why I never bothered to add chocolate into the classic recipe..I mean it makes sense and the finished product is awesome. The cookies taste almost like a brownie :) I went ahead and added in chopped salted peanuts and used a cookie scoop to portion the dough out. They came out ginormous..and awesome. I didn't add to much time on to the larger cookies because I wanted them to stay soft and perfect. 

Chocolate Peanut Butter Cookies

1/2 cup Shortening..I used real butter with no problems
3/4 cup Creamy Peanut Butter
1-1/4 cups Packed Brown Sugar
3 TBS Milk
1 TBS Vanilla
1 Egg
1-1/4 cups All-purpose Flour
1/2 cup Cocoa...I used Dutch Cocoa:)
3/4 tsp. Salt
3/4 tsp. Baking Soda

Preheat oven to 375 or 190 celcius. Line a cookie sheet with parchment paper and set aside. In a small bowl, combine the flour,cocoa,salt and baking soda;set aside.

In a large bowl with an electric mixer, combine the shortening,peanut butter, brown sugar, milk, and vanilla. Beat on medium speed until well combined. Add egg. Beat just until blended. Reduce speed to low and slowly add flour mixture to creamed mixture just until combined.

Drop by tablespoons full 2 inches apart onto ungreased cookie sheet. Dip a fork into flour and make criss cross pattern onto tops of cookies. Bake 7-8 minutes or just begining to brown. Do not overbake! Cool 2 minutes on cookie sheet before removing to wire rack to cool completely.

Yield: Several dozen..depending on small or big you make them
Source: Amanda's Cookin'