As a mom, I’m always looking for a new recipe to feed my family, but let’s be honest: I love baking sweets. It helps that I’m currently expecting baby #3 and my chocolate cravings are INSANE. Well, it doesn’t really help anything technically, other than to satisfy my cravings. And my family enjoys my culinary creations too 🙂
We have a lot of potlucks at our congregation in southeastern Oklahoma. I’m talking at least 3 a month. If we have less than that people assume something must be wrong. So I’m always on the lookout for a new treat to serve to add some variety to my go-to recipes. Well, I found one. And as a bonus, it made my pregnant heart happy. Win-win!
When I began frantically searching Pinterest last Sunday afternoon for a quick, easy and delicious chocolatey creation to serve that evening after services, I came across several intriguing options, but one in particular caught my eye. I based my recipe on this one, but as I’m incapable of following a recipe, I added my own tweaks to it.
Most of the time, my little recipe tweaks to suit my personal preference/accommodate what I currently have in my pantry generally work out, but alas, sometimes they do not. Still, think it’s necessary to experiment a little in the kitchen to really find yourself as a cook. Little cooking mishaps will just help you remember not to do it again (or for example, maybe one day, your husband of 6 years tells you he doesn’t like black beans when you know you’ve probably used them at least every 2 months in those 6 years…just me then?)
This cookie recipe, however, was quite fantastic and easy. My two favorite things when it comes to baking.
So, before we get started, remember you’ll need to let your dough chill at least 45 minutes- 1 hour in the fridge before baking. You might be thinking, “is it really necessary to chill the dough?” The answer to that, my friend, is YES. Without chilled dough, your cookies will melt and mold into one big cookie in the oven. I have learned this the hard way.
So, here’s what you’ll need:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ tsp. salt
½ tsp. baking soda
½ cup butter, softened to room temp. (1/2 cup= 1 stick butter)
½ cup packed brown sugar
½ cup granulated sugar
½ cup chunky peanut butter
1 tsp. vanilla
2 tbsp. milk
1 cup white chocolate chips
(Topping) ~1/3 cup chunky peanut butter
And here’s what to do:
Mix together the flour, cocoa powder, salt and baking soda in a medium bowl. Set aside.
Next, in a large bowl completely mix butter, peanut butter and both sugars. You can do this by hand like I did, or get smart and use your hand or stand mixer to save some time. Add egg and vanilla, then the dry mixture you just set aside.
By this time, your dough will be pretty thick. That’s ok. Then mix in the milk, making sure to get it evenly distributed. Lastly, mix in the white chocolate chips. Cover your bowl with foil or plastic wrap then chill that baby.
While it’s chilling, take the opportunity to do your dishes or whip up a quick supper or play with your kids or hop in the shower or sample some of that delicious dough…the possibilities are endless!
After an hour, remove the dough from the fridge and form into small cookie balls, about one inch in diameter, (feel free to make them larger if you are after big cookies, but I like these small because they’re pretty rich) and arrange on a greased cookie sheet. I like to first cover my cookie sheets with foil then spray because then I don’t even have to wash it afterwards woohoo!
Bake them at 350 degrees for about 12 minutes. Since this cookie dough doesn’t spread much during baking, once you take them out of the oven, take a spoon and smash the tops down just a bit. It’ll give them a nice, crackled look (plus it’ll create a nice flat surface to dollop with peanut butter).
Lastly after they’ve cooled for a few minutes, it’s time for that aforementioned yummy peanut butter topping. Just melt your peanut butter in a microwave safe bowl for about 30 seconds- 1 minute. Add a teaspoonful to each cookie top and voila! You’re done.
This recipe yields about 30 cookies. If you don’t feel inclined to bake them all at once, just freeze the leftover dough for another time where you won’t have to do any work at all!
Try it and let me know what you think! If you like chocolate and peanut butter, you won’t be sorry you did 😉