On spring days like this, where dark clouds take over the skies, the brisk wind picks up, and the chance of rain seems to be unavoidable; a pick me up is always needed. Our cure? A fresh out of the oven chocolate peanut butter cookie. Is there truly anything better than a soft, warm, chewy, and chocolaty cookie? We don’t think so.
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 cup All purpose flour
- 1/4 cup Valrhona cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
OPTIONAL- 1/3 cup chopped valrhona Jivara callets
Cream together butter and peanut butter until smooth. Add both sugars and mix again until lightened, add egg and mix just until combined. Add all dry ingredients and mix. Once evenly combined, roll dough into 12 even balls, place onto parchment paper and put in the freezer for 25 minutes. In the meantime, preheat oven to 350F. Bake cookies on lined baking sheet for 15 minutes. Allow to cool for 5-10 before enjoying.