Best cookies ever. Okay I think so. Others have not agreed (the chocodoodles always seem to take center stage). But I’ve made a few changes to the recipe and to my taste buds these cookies are undeniably the best. The original recipe is supposed to bake for 12 to 14 min. Last time I baked them for 11 and they were still to crunchy. So tonight I baked them for 8 min. BIG difference. Yummy difference.
While devouring the last batch I kept thinking I could taste ginger. I would taste it for a fleeting moment, then it would disappear. It was like having a phantom limb…only not. So I knew. Add ginger. And I did. And it was good.
Double Chocolate Peanut Butter Chunk – from Southern Living magazine. *Please note: this recipe is from Southern Living magazine…meaning…it’s not really that good for you. So deal with it and diet tomorrow.
1/2 cup butter, softened
1/2 cup shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 cups all-purpose flour
1/3 cup unsweetened cocoa, sifted
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1 cup unsalted dry-roasted peanuts
1 (12ounce) bag chocolate chunks or semi-sweet choc chips (2 cups)
- Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.
- Combine flour and next 6 ingredients. Add to butter mixture, beating well.
- Stir in peanuts and chocolate chunks.
- Shape dough into 2-inch balls (about 2 tablespoons for each cookie). Flatten slightly, and place on ungreased baking sheets.
- Bake at 375° for 8 minutes or until lightly browned. Set on a wire rack to cool completely.