Cookies make the perfect host & hostess thank you…
Next time you visit friends for a quick get away weekend, ask the hosts for their favorite cookies and put them together in one cookie! Two classics, Peanut Butter & Chocolate Chip, go well together. You’ll find a few recipe choices online that call for a combination of granulated and brown sugar, and semi-sweet chocolate chips. However, confectioners sugar makes for a lighter cookie while dark brown sugar makes a richer flavor and you just can’t go wrong with dark chocolate chunks in these. The longer they cook, the crisper they get. If time is of the essence, the dough can be made a couple of days ahead and kept in the fridge. Stack between parchment or wax paper, stash in your carry-on or checked bag, and you’re good to go!
Try em out….what do YOU think?
Peanut Butter Chocolate Cookies- makes 5 dozen
1c. unsalted butter, room temp
1c. crunchy peanut butter
1c. confectioners sugar (10X)
1c. dark brown sugar
2 large eggs, rm temp
1t. vanilla extract
2t. baking soda
1c. chopped dark chocolate
Using an electric mixer, combine butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, using a whisk, stir flour, baking soda & salt (this takes the place of sifting). Gradually add to the creamed mixture on low speed until just blended. Stir in chocolate bits. Cover and refrigerate 30 minutes, or until easy to spoon and form into balls.
Heat oven to 350 using bake or convection. Lightly coat baking sheets, use parchment or Silpat. Form dough into 2-inch balls. Dip in granulated sugar, place 2-3 inches apart. Dip a fork in sugar and flatten each cookie. Bake 12 minutes. Cool a few minutes, then transfer to cooling racks.