June 3, 2013

Chocolate Cookies with Peanut Butter Chips

I love practically all things peanut butter, so when I spied peanut butter chips in David Jones I had a bit of a freak out.

The chips are definitely peanutty, but they taste artificial and the texture is kind of weird.  However, I can safely say that they are much better when baked in a delicious cookie.

Recipe Adapted From: White On Rice Couple
Ingredients (this ingredient list is 2/5 of the original recipe from the link above and should make about 30 small cookies)
250g dark chocolate
35g butter/margarine
10mL very strong coffee
2 eggs
160g white sugar
1/2 tsp vanilla extract
35g flour
3/4 tsp baking powder
1/2 tsp salt
115g peanut butter chips

Method (this is a lot like the method for brownies, which I think says a lot about the deliciousness of these cookies!)
1. Heat the chocolate and butter in the microwave in 20 second bursts until melted.  Stir to combine and then set aside.

2. Make the strong coffee - I usually just use instant coffee and mix it with boiling water.  Set aside to cool.

3. Beat the eggs and sugar until light and fluffy.

4. Add the coffee and vanilla extract and mix to combine.

5. Combine the egg mixture and the melted chocolate, mixing to incorporate.

6. Mix the baking powder, salt and flour into the chocolate mixture until just combined.  Stir the peanut butter chips in, then cover and leave to chill in the fridge for about 20 minutes.

7. Roll your chilled dough into logs of whatever size you like.  Wrap in cling wrap and put in the freezer or fridge until fairly hard.  You want to be able to cut them with a knife without having the logs squish or collapse.

8. When your logs are firm enough, preheat your oven to 205 C (400 F).

9. There are two different looks you can do for your cookies.  The first will let your peanut butter chips stay whole within your cookie, while the second will leave some of your peanut butter chips cut.  It's really a matter or your personal preference - both look good and taste exactly the same.

Option 1 (hand rolling): break bits of dough off the logs and roll in your hands until spherical.

Option 2 (cutting): using a sharp knife, cut the log into slices.

10. Bake for about 10 minutes.  You want the cookies to be squishy in the middle.


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