I wouldn’t say I am a cookie monster, but i am partial to nibbling on these morsels. I especially love ones that you can dunk in tea without half of it disappearing off into the bottom of the mug..and they always have to contain chocolate. Which brings me onto what makes in my opinion the perfect cookie.
It has to contain the balance of a good outside crunch contrasted with an interior chewiness and taste wise the delicate balance of both salty and sweet, which I think that this recipe offers.
I have tried many different variations of these cookies and discovered that this recipe courtesy of Hershey’s is the best. In terms of my chocolate ranking table, Hershey’s is at the bottom of the pile, (that’s a whole other post in itself) especially their kisses which are designed to be pushed into the middle of the cookies just before the end of cooking to form what they call a peanut butter blossom. So I have done their recipe a favour and improved it my drizzling melted actual dark chocolate on top when cooled, not only looks more attractive but with the right dark chocolate on top completes the cookie.
Just a warning, every time I have made these I have never had any left over, so if you want some to munch on the next day, place some aside and hide in a cookie jar. If you don’t have a cookie jar perhaps, it’s time to purchase one…
- 1/2 cup (113 grams) unsalted butter, room temperature
- 3/4 cup (185 grams) peanut butter (smooth or crunchy)
- 1/3 cup (70 grams) light brown sugar
- 1/3 cup (65 grams) granulated white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1 1/2 cups (210 grams) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Line three baking sheets with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2 – 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake the cookies for about 8 – 10 minutes, or until the cookies are lightly browned. Cool completely on a wire rack.
When cooled place on greaseproof paper next to each other and now melt the chocolate. Place a glass bowl over a saucepan of simmering water. Break up your chocolate into pieces into a glass bowl that fits tightly over the saucepan so there are no gaps. Don’t let any of the water touch your chocolate, otherwise it won’t melt. Cover with cling film and allow to melt for around 8 – 10 minutes. Remove with a cloth from the saucepan, remove the cling film and with a spoon stir the chocolate. It should be completely smooth. Now take a spoon and drizzle each cookie individually. Allow the chocolate to set, and serve immediately or place in a container but layer carefully.
Makes about 4 dozen cookies.
Anderson, Jean. The American Century Cookbook. Clarkson/Potter Publishers. New York: 1997.
Heatter, Maida. Maida Heatter’s Cookies. Cader Books. New York: 1997.
King Arthur Flour. The King Arthur Flour Cookie Companion. The Countryman Press. Woodstock: 2004.
Wilson, Dede. A Baker’s Field Guide to Christmas Cookies. The Harvard Common Press. Boston: 2003.
Here is my recommendations for the best peanut butter.
Here is my recommendation for the ideal chocolate to drizzle on top. It contains a good dark cocoa content and is cheaper that other well known brands suchs as green and blacks.
If you cannot get hold of this chooclate my next fave is Divine dark chocolate.