Wednesday, December 22, 2010

Christmas Baking. Day 11. Cookie #27. Decadent Peanut Butter Chocolate Chunk Cookies.

Is it Christmas yet? No? Then I have more baking to do.
And today it's Decadent Peanut Butter Chocolate Chunk Cookies.
Ingredients: 1 1/2 cups peanut butter 1 stick unsalted butter 2 1/2 cups firmly packed brown sugar 3 large eggs 1 TB vanilla extract 1 1/2 cups flour 2 1/2 tsp baking powder 1/2 tsp salt 1 1/2 cups roasted peanuts 1 pound bittersweet chocolate, chopped I only had 4 ounces of bittersweet, so I used that and 12 ounces of Nestles mildly sweet special dark chocolate. Note: Don't use a hand-held beater for this. I was using my standing mixer and near the end, it was SMOKIN'. It's a rather sturdy dough. Beat peanut butter and butter until creamy. Gradually beat in brown sugar. Add eggs one at a time, beating after each addition. Beat in vanilla. Mix flour, baking powder, and salt in small bowl. Add to peanut butter mixture and stir until just combined. Mix in peanuts and chocolate chunks Cover and refrigerate for several hours or overnight. Butter cookie sheets. Shape dough into small balls and place on sheets about 2 inches apart. Bake at 325 degrees about 12 minutes or until tops of cookies are light brown. Cool on sheets for 5 minutes then transfer to rack and cool completely.
Cream the peanut butter and butter for about 2 minutes.
Gradually add in brown sugar, beating for about 3 minutes.
Add in eggs, one at a time, beating after each addition.
Vanilla in.
Slowly add in flour on low speed.
I chopped my bittersweet chocolate into pieces.
Stir into peanut mixture.
Add in the rest of the chocolate bits.
And the peanuts.
Mix well with spoon.
Roll into small balls and place on buttered trays.
Bake at 325 degrees for about 12 minutes.
The recipe actually said to cut the chocolate into 1/2 inch chunks and chopped the peanuts. I chopped the chocolate smaller and forgot to chop the peanuts. Not a problem here.

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