Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. In a mixing bowl, whisk together the flour, baking powder, and salt.
c. In another mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
d. Add the egg, peanut butter, and vanilla extract to the butter mixture, and beat until well combined.
e. Gradually add the flour mixture to the butter mixture, and mix until just combined.
f. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
g. Bake for 12-15 minutes, or until the edges are lightly golden.
h. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
i. Melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
j. Dip half of each cookie into the melted chocolate, and place them back on the parchment paper to set.
k. Melt the white chocolate chips in a separate microwave-safe bowl, stirring every 30 seconds until smooth.
l. Using a fork, drizzle the melted white chocolate over the chocolate-dipped half of each cookie.
m. Let the cookies set until the chocolate is firm.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 70mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugars: 15g
Protein: 3g
Substitutions for ingredients:
- You can use natural peanut butter instead of creamy peanut butter.
- You can use dark chocolate chips instead of semi-sweet chocolate chips.
- You can use milk chocolate chips instead of white chocolate chips.
Variations:
- You can add chopped peanuts to the cookie dough for extra crunch.
- You can sprinkle sea salt over the chocolate-dipped half of each cookie for a sweet and salty flavor.
- You can add a teaspoon of instant espresso powder to the cookie dough for a mocha twist.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar to ensure a smooth and creamy texture.
- Do not overmix the cookie dough, or the cookies will be tough.
- Use a cookie scoop to ensure even-sized cookies.
- Let the cookies cool completely before dipping them in chocolate to prevent the chocolate from melting.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cookies in the microwave for a few seconds to soften the chocolate.
Presentation ideas:
Arrange the cookies on a platter and garnish with chopped peanuts and a dusting of powdered sugar.
Garnishes:
Chopped peanuts, powdered sugar, sea salt
Pairings:
Milk, coffee, hot chocolate
Suggested side dishes:
Fresh fruit, cheese plate
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with raw cookie dough to prevent the spread of bacteria.
Food history:
Black and white cookies are a classic New York City treat that date back to the early 1900s. They are typically made with vanilla and chocolate cake batter, but this peanut butter version adds a delicious twist.
Flavor profiles:
Sweet, nutty, chocolatey
Serving suggestions:
Serve the cookies as a dessert or snack.
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Taste: Sweet, Nutty, Buttery, Chocolatey