When I was a young cookie baker, seller and cookie cake decorator at the Great American Cookie Company, myself and a few select employees would make us some “special” cookies. Not the kind with illegal substances dear friends, but rather a combination of our two regular cookies, which though delicious could not be sold. So in effect we were stealing them. What’s a few cookies though? Moreover, how could one not refuse a peanut butter/chocolate fudge combination.
In an attempt to recreate these cookies I found a peanut butter cookie recipe and a double chocolate cookie recipe, and altered them both a bit to fit my wants, needs, and desires. I made half a batch of the peanut butter. Here are the recipes.
peanut butter cookie dough
Many peanut butter cookie recipes call for peanuts, whole, chopped, or chunky peanut butter. I adhere to no such policy mostly because I don’t find the peanut texture pleasing in most instances. Instead I used peanut butter chips. And they are awesome.
double chocolate cookie dough
After letting all of the ingredients mesh well overnight in the fridge, I got to baking then ext night. I took out my ice cream scoop, scooped some peanut butter dough in the top half, and filled the rest with chocolate, scraping away any excess. When i got the ball of dough out, and arranged them on the pan, I gave the dough balls a helping hand and smashed them down a bit.
I was unsure of what temperature to bake them at, but settled for 400F. I put them in for 5 minutes, then I checked them, turned the pan around (the side that was in the back, now in the front), and baked another 3-5 minutes before taking them out.
These cookies (after my first batch which had burned bottoms, and thus were tossed) were nothing short of awesome. And though I can usually constrain myself from gobbling sweets up, I’ve eaten quite a few of these guys. Peanut butter and chocolate were meant to be.
