My husband and I admit to having (dessert-based) weaknesses to quite a number of common things, two of them being peanut butter and dark chocolate. One morning after work, I found a pleasant (spammish) surprise in my e-mail inbox: the Martha Stewart Cookie of the Day was a recipe for peanut butter chocolate chunk cookies. :D
I decided to try making these with (of course) dark chocolate chunks (instead of semisweet), and they were DELICIOUS! Unfortunately, our oven is super-quirky, so it took a couple of guesses of heat/time combinations to figure out what works best for our kitchen... Here's the (ever-so-slightly) modified recipe:
Peanut Butter Dark Chocolate Chunk Cookies
Ingredients (for 36-ish)
1.5 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky)
4 tablespoons (0.5 stick) unsalted butter, room temperature
0.5 cup packed dark-brown sugar
0.5 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces dark (or semisweet, if you wish) chocolate, smashed into chunks
Directions
1. Preheat oven to 350 degrees.
2. In a bowl, whisk together flour and baking soda; set aside.
3. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy.
4. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined.
5. Stir in chocolate chunks.
6. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets.
7. Bake until golden, 13 to 15 minutes, rotating sheets halfway through.
8. Transfer cookies to wire racks to cool.
Finished product:
Don't the big, random globs of chocolate chunks look nom-tastic?
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