Peanut Butter & Chocolate COOKIES

By exdircomp

Ingredients

• 1 cups all-purpose flour
• 1/2 teaspoon baking powder
• l/2 teaspoon salt
• 8 tablespoons unsalted butter (4 ounces), at room temperature
• 1/3 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 1 large egg lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup chunky peanut butter, preferably natural
• 1 ounce SCHARFFEN BERGER 99% unsweetened chocolate, melted
• 6 ounces SCHARFFEN BERGER 62% semisweet chocolate, chopped into 1/4-inch pieces

Details

Servings 12

Preparation

Step 1

Position the racks in the lower and upper thirds of the oven and preheat the oven to 325F. Line a 17 x 12 x 1-inch baking sheet (half sheet pan) with a Silpat or parchment paper.

In a small bowl, combine the flour, baking powder, and salt, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and mix on medium speed to blend, 1 to 2 minutes. Add vanilla, egg, and peanut butter and mix for 2 to 3 minutes. Pour in the melted chocolate and mix until just combined. Stop the mixer, add the dry ingredients, and mix until just combined. Remove the bowl from the mixer and fold in the chocolate pieces.

Drop large mounds of dough, about 3 tablespoons each, onto the prepared sheet, leaving about 2 inches between them. Bake for about 20 minutes, or until the cookies are lightly cracked on top, rotating the pan halfway through. Remove from the oven and cool on the sheet for 2 minutes, then transfer to a cooling rack to cool completely.

Store in an airtight container for up to 3 days.