Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together with an electric mixer until creamy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- 350°F (175°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 160
- Fat: 9g
- Carbohydrates: 19g
- Protein: 3g
Substitutions for ingredients:
- You can use natural peanut butter instead of creamy peanut butter.
- You can use milk chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add chopped peanuts to the cookie dough for extra crunch.
- Use almond butter or cashew butter instead of peanut butter.
- Add a sprinkle of sea salt on top of the cookies before baking for a sweet and salty flavor.
Tips and tricks:
- Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky, refrigerate it for 30 minutes before scooping it onto the baking sheet.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cookies, place them in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve the cookies on a platter with a glass of milk.
Garnishes:
- Sprinkle chopped peanuts or sea salt on top of the cookies before serving.
Pairings:
- Serve the cookies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies are too dry, try adding an extra tablespoon of butter or peanut butter to the dough.
- If the cookies are too soft, try baking them for an extra 1-2 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cookie dough.
- Store the cookies in an airtight container to prevent them from going stale.
Food history:
- Peanut butter cookies have been a popular treat in the United States since the early 1900s.
Flavor profiles:
- These cookies are rich and chocolatey with a hint of peanut butter flavor.
Serving suggestions:
- Serve these cookies as a dessert or snack.
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