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Maya Kitchenette

Peanut Butter and Chocolate Cookies

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 100
Calories: 7109
Ingredients Method

Ingredients
  

for the chocolate cookie dough
  • 1/2 cup salted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • 1/2 cup + 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dark chocolate or semi-sweet chocolate chips
for peanut butter cookie dough
  • 1/2 cup salted butter softened to room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 and 1/4 cups plain flour
  • 1/4 teaspoon salt
Topping
  • 1 cup dark chocolate or semi-sweet chocolate chips

Method
 

For the chocolate cookie dough
  1. Cream the butter and sugar together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. The dough will be very thick. Fold in the chocolate chips.
For the peanut butter cookies
  1. Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Mix in the peanut butter, egg, and vanilla.
  2. Slowly mix in the baking soda, flour, and salt.
  3. Chill both doughs for at least 1-2 hours.
Baking the cookies
  1. Preheat oven to 170 degrees celcius.
  2. Using a teaspoon of peanut butter cookie dough, roll into a ball.
  3. Take a teaspoon of chocolate cookie dough and roll into a ball too.
  4. Smoosh the two balls together and roll them to form a cookie.
  5. Repeat for each cookie.
  6. It is important the chocolate cookie dough is chilled or else it will be messy.
  7. Top the cookies with a couple of chocolate chips.
  8. Bake the cookies for 15 minutes, for soft ones. For crunchy cookies, bake for 10 minutes more.
  9. Cool cookies and place in an airtight container.