I made these cookies for the volunteers for the Sunnyvale Centennial. And they loved them.
These are a fairly standard peanut butter cookie, but there’s an upgrade: milk chocolate chunks, which make these taste a little bit like a Reese’s Peanut Butter Cup in cookie form. The recipe says to use good milk chocolate (I did – Michel Cluizel). I buy in bulk so it was already in chunks, no chopping needed. I hate chopping chocolate.
I admit to making one change to the recipe. I added some extra flour. I didn’t keep track of how much, I just added as much as the batter would take. Once it was still pliable but not sticky, I stopped. Once the dough had been refrigerated for a few hours, I baked them off and was rewarded with thick, chewy cookies. It’s my new solution to the flat cookies I usually turn out.
The recipe is posted on Design Sponge.
- Peanut Butter Cookies with Milk Chocolate Chunks (Baked: New Frontiers in Baking, p. 140)
This recipe is great and a nice departure from the traditional cookie. I even made a special trip for chocolate. I think I’ll try a full 3 hour plus chill to get the right bake off but the flavor is great! Thanks for trying new flours ( like peanut!)