Peanut Butter Batter
3/4 Cup Cake Flour
3/4 Cup White Bread Flour
1/2 tsp Baking Soda
1 Stick Unsalted Butter, at room temperature
1/2 Cup Superfine Sugar
1/2 Cup Brown Sugar, packed
1 egg
1 Cup Creamy Peanut Butter
6 Ounces Peanut butter chips, chopped
Pinch of Salt
Whisk together the flours and baking soda.
In a mixing bowl, combine the butter and sugars for about 4 minutes or until light and creamy.
In your flour bowl, combine the peanut butter, egg and salt, then combine with the sugar/butter mixture. When all ingredients are combined, add the chopped peanut butter chips.
Wrap the dough in parchment paper over night in refrigerator overnight.
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Chocolate Chocolate Batter
3/4 Cup Cake Flour
3/4 Cup White Bread Flour
1/3 Cup Unsweetened Cocoa Powder
1/2 tsp Baking Soda
11 Tbs Unsalted Butter, at room temperature
2/3 Cup Brown Sugar, packed
1/4 Cup Sugar
1/2 tsp Coarse Sea Salt
1 tsp Pure Vanilla Extract
1 Egg
5 Ounces Bittersweet Chocolate
Whisk together the flours, cocoa, and baking soda. Set Aside.
In a mixing bowl, beat the butter until light and creamy. Add both sugars, the salt, and vanilla extract and again beat until light and creamy. Add the egg and beat until well combined.
Add the dry ingredients into the nixing bowl, but beat slowly so as to not having cocoa and flour fly out of the bowl. When the flour has been worked in, add the chocolate pieces, mixing only to incorporate.
Cover the bowl with plastic wrap and put in the refrigerator over night.
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Baking
Heat oven to 400F
Take both doughs out of the refrigerator. Line a cookie sheet with parchment paper and get out a spring loaded ice cream scoop (preferably one with a scoop one inch across.
Fill the bottom half of the scoop with peanut butter dough, and fill the rest with the chocolate chocolate dough, remove excess overhanging from scoop. Spring it out, puton cookie sheet and lightly flatten the dough ball with the ball of your hand.
Filling the sheet with a 2X3 pattern until full, bake cookie sheet in oven for 5 minutes, turn around, bae another 3-5 minutes. Let cookies cool on pan until they can be removed with spatula to move to cooling rack.
Enjoy!
**for extra goodness: Before baking cookies, sprnkle coarse sea salt on top of dough, then bake.
