Peanut Butter and Chocolate Cookies

Peanut butter and chocolate cookies : impossible to resist! I suggest you easily make this batch of gourmet cookies at home. Soft and tasty thanks to the peanut butter and big pieces of chocolate. Deliciously addictive...

Le peanut butter and chocolate This is one of my favorite dessert combinations. They are such complementary flavors, right? Once you try them, I'm sure you'll want to make them again!

What you'll love about these peanut butter cookies

• flavors : in these cookies, we find the balance between the taste of peanut butter and that of dark chocolate.
• Texture : the fluffy cookies are yours! When you bite into them, you really feel this comforting side thanks to the melting paste. The pieces of chocolate bring them a little crunch to the tasting.
• Preparation time : You will only need a few minutes to prepare these peanut butter and chocolate cookies. This recipe does not require refrigeration before cooking, so you can enjoy them even faster, and that suits us well!

What ingredients do you need to make the recipe?

I give you below the list of ingredients (the detailed quantities can be found in my recipe at the bottom of the page):

• Light brown sugar : in cookies in general, I really like to use brown sugar, here too! Its little caramel taste is perfect for this recipe.
• Butter : here we use soft, softened butter. It adds fluffiness to the dough and allows the cookies to spread on the baking sheet.
• Peanut butter : for this recipe, I take peanut butter with pieces. It is easily found in supermarkets, spreads. The peanut pieces add a little crunch to the cookies.
• Egg : we want a large egg for this recipe.
• vanilla : I use liquid vanilla extract, it helps enhance the other flavors.
• Flour / Yeast : there is little flour in this recipe, just enough so that the cookies hold together well and are not dry, but rather soft.
• Dark chocolate : I use dark baking chocolate in a bar so that I can crush it roughly. I recommend a fairly strong chocolate (around 60-65% cocoa).

My tips for successful peanut butter cookies

• Measure the flour well : if there are too many, your cookies will be drier, which is a shame. I advise you to measure carefully using a scale.
• Do not overmix the batter : once the flour and yeast have been added, the dough must be mixed as strictly as necessary. If you mix too much, the cookies will go flat. You can make this recipe at pastry robot or manually.
• Do not cook more than necessary : even if the cookies still seem soft, this is normal; they will harden as they cool on the baking tray out of the oven. It is therefore not necessary to extend the cooking time.

How to keep them?

These peanut butter and chocolate cookies keep very well at room temperature about 4-5 days if you put them in an airtight box. They will keep their softness. If not, you can prolong their lifespan in the fridge (up to 1 week), but they will become harder.

Can you freeze cookie dough?

Unbaked cookie dough freezes very well ! This is good news, right? Once the dough balls are formed, we first place them on a baking sheet and put them in the refrigerator for 30 minutes. Then, we place them in a freezer bag and in the freezer.

With this technique, the cookie dough keeps up to 3 months. To cook them, there is no need to thaw them but the balls of dough are placed directly on a baking sheet, adding a few minutes of cooking in the oven compared to the basic recipe.

Other recipes to try

If you like these peanut butter cookies, then I advise you to take a look at these other recipes from the blog:

• Macadamia white chocolate cookies
• Nutella fondant heart cookies
• Sesame chocolate chip cookies
• Banana bread chocolate peanut butter
• Caramelized pecan and chocolate cookies
• Chocolate peanut butter brownie

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful cookies!

Peanut Butter and Chocolate Cookies

4.67 on 161 votes

Very gourmet peanut butter cookies with their chocolate pieces! A quick and easy recipe...

Amount : 20 cookies

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Prepare in advance 20 minutes min

Cook time 15 minutes min

Total 35 minutes min

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Comment TO PRINT Pin

Ingredients 

• 150 g light brown sugar
• 50 g softened butter
• 60 g Peanut butter preferably with pieces
• 1 large egg
• 1 cc natural vanilla extract
• 150 g all-purpose flour
• 1 cc baking powder
• 80 g dark chocolate pastry preferably full-bodied (about 60-65% cocoa)

Prepare in advance 

• Preheat the oven to 160 ° C traditional heat.
• In a bowl, beat the brown sugar, softened butter and peanut butter until you get a creamy paste.
• Add egg and vanilla. Mix well before incorporating the flour and baking powder. Do not mix more than necessary at this stage: just enough.
• Coarsely chop the dark chocolate into large chunks. Add the crushed pieces to the batter (keep a few for decoration) and mix one last time.
• Using a tablespoon, scoop out some dough and form small balls in the palm of your hands.
• On a baking sheet covered with parchment paper, place the small balls of dough, spaced between them by 5-6 cm. You will need to make at least two batches to cook the set.
• With your hand, lightly crush each ball of dough, so that it spreads out evenly during cooking. Add the remaining chocolate pieces on top.
• Bake for 15 minutes at 160°C. Cookies should be lightly golden. Leave to cool on a baking sheet out of the oven then transfer to a wire rack until completely cooled.

Notes

The cookies keep very well for 4-5 days at room temperature in an airtight container or up to 1 week in the refrigerator.

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Keywords: cookies

Recipe : Dessert, Snack