Well these seemed to go down pretty well when I posted about them on my social media feeds. For a while I’ve been trying out recipes looking for a good reliable peanut butter cookie, something classic and tasty that wasn’t too crispy. However- me being me I wanted to add layers of flavour. Before I knew it I had ended up with a cookie reminiscent of one of my favourite candy bars – Snickers.
A handy hint here is that dependant on the baking time a different texture of cookie will be achieved. Longer and lower for a chewier cookie. The time I give in the recipe below is for my personal preference, feel free to play around with it. If all else fails and the finished cookies are too crisp on their own you can always crumble and use as a tasty ice cream topping.
You can use either smooth or crunchy peanut butter based on your personal taste. As expected smooth peanut butter will yield a smoother cookie. I personally prefer to use the crunchy butter variety as it gives a rather nice smattering of nutty pieces through the finished cookie.
- 1/2 cup salted butter (1 stick), room temperature
- 1/2 cup white granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter, smooth or crunchy to personal taste
- 1 large egg
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 Caramel candies, cut into pieces
- 4oz semi sweet chocolate, cut into chunks
- 1/2 cup peanut butter chips
- Chop the chocolate in chunks. You don’t want too fine a piece- irregular and varied sizes look a lot better in the finished cookie. Set aside until needed
- Using a scissors, carefully cut the candy pieces into 3 or 4 pieces each and set aside until needed as well
- Line a cookie tray with baking parchment and set aside until neeeded
- Beat the butter, brown sugar and white sugar until creamy (about 10 mins)
- Mix in the peanut butter, followed by the egg until fully combined
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the combined dry ingredients into the sugar/butter mixture. Mix until fully incorporated
- Fold in the chocolate chunks, the caramel pieces and peanut butter chips. Mix until thoroughly mixed through the dough (I find here it easier to fold by hand rather than using a spatula or spoon. It just depends on what you’re comfortable with)
- Cover the dough with cling wrap and refrigerate the dough for between 20- 30mins
- Preheat your oven to 325°F
- Using a medium cookie scoop (2 tbspn apx) shape the dough into 1 inch balls. Place the balls of dough about 2 inches apart on pre-lined cookie sheet
- Bake at 325°F until light brown, about 15 to 17 minutes. Remove the cookies from the oven and let cool in their baking sheets for 5 minutes. After a minute, transfer the cookies to a rack to cool completely
*For chewier cookies, bake at 300°F for additional 5 to 10 minutes.
The baked cookies will keep for up to a week in an airtight container
Pingback: Tahini Double Chocolate Cookies – Mr. Mom's Kitchen