These decadent Peanut Butter Dark Chocolate Chunk Cookies are for tomorrow night's Beatles Concert to benefit The Wednesday Community Meal.
I made them by whipping up a double batch of my favorite recipe for Chewy Peanut Butter Cookies and then adding a 10-ounces of dark chocolate chunks.
These cookies are rich and satisfying but it's still hard to eat just one as my husband and I can attest to. I finally had to put them into a metal tin and wrap the whole thing with plastic wrap to keep us from getting more. I need them to last for the concert!
Here's the recipe:
Chewy Peanut Butter Cookies
(makes 6 dozen 2-inch cookies) 2 2/3 cups flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 1/3 cup old-fashioned crunchy peanut butter
1 cup vegetable shortening
1 cup dark brown sugar, packed
1 cup granulated sugar
2 eggs
10 ounces dark chocolate chunks
Preheat the oven to 350 degrees.
In a medium sized bowl, combine the flour, baking soda, baking powder and sea salt.
In a large bowl, whip together the peanut butter and shortening. Add the sugars and beat until light and creamy. Add the egg and mix well. Stir in flour mixture. And, finally stir in the chocolate chunks.
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| A 1-inch scoop is a useful tool for getting even-sized balls of dough. Just scoop and then roll the dough in your hand and place it on the baking sheet. |
Roll the dough into 1-inch balls and space them apart on a parchment lined baking sheet. Flatten the cookies by patten them down with your hand.
Bake the cookies for 10 to 15 minutes or until golden brown.
