Decadent Salted Chocolate Peanut Butter Cookies
Nothing goes together quite like chocolate and peanut butter, and these cookies take the classic combo to the next level. Almost brownie-like in texture, these decadent cookies are sure to satisfy.
- Prep time: 20 minutes
- Baking time: 8 minutes
- Makes: 26 cookies
|½ cup (125 mL) all-purpose flour|
|½ tsp (2 mL) baking powder|
|¼ tsp (1 mL) salt|
|6 oz (180 g) bittersweet chocolate, chopped|
|⅓ cup (75 mL) peanut butter|
|¼ cup (60 mL) butter|
|½ cup (125 mL) granulated sugar|
|¾ cup (175 mL) coarsely chopped peanut butter cups|
|½ cup (125 mL) each chocolate chips and coarsely chopped peanuts|
|Flaked salt and chopped peanuts|
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. In a small bowl, stir flour with baking powder and salt.
In top of a double boiler or microwave, melt chocolate with peanut butter and butter until smooth. Scrape into a large bowl and whisk in sugar. Whisk in eggs, one at a time, blending well after each addition. Stir in flour just until blended.
Let cool to room temperature, so that the remaining chocolate ingredients don’t melt when added. Stir in peanut butter cups, chocolate chips and peanuts. Refrigerate batter for 30 minutes until it firms up. Batter can be refrigerated for several days or frozen.
Scoop about 2 tbsp (30 mL) dough for each cookie. Form into rough balls (they do not need to be perfect) and place on baking sheet about 2 inches (5 cm) apart. Sprinkle a tiny pinch of salt and peanuts on top of each cookie.
Bake just until set on top, 8 to 9 minutes. The middle of cookie may be a little shiny and soft to the touch. Do not overbake. Leave on baking sheet for a few minutes, then transfer to a rack to cool completely.
Per 1 cookie: 160 calories, 10 g fat (4 g saturated fat, 0.1 g trans fat), 20 mg cholesterol, 75 mg sodium, 15 g carbohydrate, 2 g fibre, 11 g sugars, 3 g protein