Chocolate Peanut Butter Cookies
Have you ever wondered who first combined chocolate and peanut butter? Well, as far as I can tell from my google search, no one really knows for sure who was the first to pair the two. The first peanut butter cup wasn’t very popular since most people were hesitant to try chocolate and peanut butter together. It wasn’t until H.B Reese, yes, the maker of the peanut butter cup, needed a way to support his family and he started experimenting with the two ingredients. He even struck a deal with the Hershey company, who was his former employer, for the chocolate. After a lot of trial and error, which included roasting the peanuts until they were almost burnt giving the peanut butter that signature Reese’s taste, that the peanut butter cup as we know it was born! And we have been combining chocolate and peanut butter ever since. For this recipe I took a peanut butter cookie with a very delicate crumb and added chopped dark chocolate giving the cookies an almost tiger strip look.
Mix the dough
First, we’re going to combine our dry ingredients- flour, baking soda, baking powder, salt and cinnamon. Set this aside while you mix the wet ingredients. In a medium bowl cream together the softened butter with the
sugars and beat until light and fluffy. Next, add the peanut butter and mix until smooth. Add the eggs one at a time mixing well after each one, and then add the vanilla extract. Gently stir the flour mixture into the butter and sugar mixture by hand with a large spoon or rubber spatula. Finally stir in chocolate. The dough should be very soft.
Scoop and Roll
Scoop the dough into balls rolling lightly between your hands then roll in remaining sugar. Place the cookie balls on prepared pan leaving about two inches between each one. Once all cookies have been rolled in sugar gently press crosshatch pattern into each ball using a fork.
Bake for about 10 minutes then let the cookies cool before removing them from pan. Cookies will be soft and delicate so remove gently with a spatula.