I’ve often wondered who first combined chocolate and peanut butter, and why. Was it an accident, like in that Reese’s commercial from the 80s where someone holding a chocolate bar collided with someone holding an open peanut butter jar? Probably not, but think of all the treats that have come about as a result.
These cookies were a huge hit in Mike’s office last week, with one colleague remarking that they were her favorite thing I’ve ever baked. High praise, indeed! They are quite tasty, though I would recommend doubling the chocolate coating. The original recipe, from King Arthur Baking, didn’t make enough to coat all of my cookies, or get close to the half-moon style I’d hoped to achieve.
For the cookies
- 8 tablespoons butter, softened
- 1 cup light brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 egg
- 1/2 cup crunchy peanut butter (you can also use smooth)
- 1 cup flour
- 1 cup peanut butter chips
For the chocolate coating
- 1 cup semisweet chocolate chips
- 2 tablespoons butter
- 3 tablespoons light corn syrup
Preheat oven to 375. Line two baking sheets with parchment.
In a mixing bowl, cream together butter, brown sugar, salt, vanilla, and baking soda. Add egg and beat until light and fluffy, then add peanut butter and beat until combined. Stir in the flour and peanut butter chips, mixing slowly until the dough comes together.
Using a 2-inch cookie scoop, drop scoops of dough onto the baking sheets. Lightly spray your hand with cooking spray and press each cookie to flatten it slightly. Bake for 8-10 minutes; you want them to be soft, still puffy-looking in the center, but set at the edges. Remove from oven and cool on baking sheets for about 4 minutes, then place on a wire rack to cool completely before coating.
To make chocolate coating, melt butter and chocolate chips over low heat, stirring until completely smooth. Stir in corn syrup.
Dip each cookie into the chocolate coating and place on parchment-lined cooling racks to set. Allow chocolate to set completely before serving; store in an airtight container at room temperature for 2-3 days. Makes about 3 dozen.