It was all in the name of clearing the pantry, I swear it. Also in response to a plantive request to resurrect baking, which has been sadly lacking in this household of late. This is an adaptation of an adaptation of an Elinor Klivan’s recipe.
Ultimate Chocolate Peanut Butter Cookies
Indulgent and very intensely chocolately. I used higher cocoa-solids chocolate to balance out the fat in the peanut butter. They’re crumbly on the outside and a little fudgy in the middle. Get a very large glass of milk ready.
- 125g high cocoa chocolate (Green & Black’s 85%*)
- 4 tbsp crunchy peanut butter (I used Skippy)
- 150g flour
- 30g cocoa
- 1 tsp bicarb
- 0.5 tsp salt
- 125g soft unsalted butter
- 70g soft brown sugar
- 40g unrefined caster sugar
- 1 tsp vanilla extract
- 1 egg, cold from fridge
- 100g 70% chocolate, chopped
- Set the oven to Gas Mark 3 and line a baking tray with parchment paper.
- Melt the chocolate in the microwave, and then stir in the peanut butter once cooled.
- Sieve the flour, cocoa, bicarb and salt into a big bowl.
- Cream together the butter and sugar and then add the chocolate peanut butter mix.
- Beat in the vanilla and egg and the dried ingredients until everything is incorporated. Fold in the chopped chocolate.
- Divide into 12 portions (an ice-scoop is useful here)
- Cook for 18 minutes, cool on the tray.
One thing that would improve these even more would be throwing in a handful of chopped jumbo salted peanuts. Next time.
*Disclaimer – you can use any high cocoa chocolate, I do work for Green & Black’s and I’m lucky to have quite the supply in the house at the moment.