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WOW…these Peanut Butter Reverse Chocolate Cookies are my new favourite for sure!!🍫🍪

posted in Food & Drink
09/07/2016
  • INGREDIENTS
    Chocolate Cookie Dough
    ½ cup unsalted room temperature butter
    ½ cup granulated sugar
    ½ cup packed brown sugar
    1 egg
    1 tsp. peanut butter extract
    1 cup all-purpose flour
    1¼ cups cocoa powder
    1 tsp. baking soda
    ½ tsp salt
    ¼ cup milk
    1 cup peanut butter chips
    Peanut Butter Cookie Dough
    ½ cup unsalted room temperature butter
    ½ cup brown sugar
    ¼ cup granulated sugar
    1 egg
    ¾ cup smooth peanut butter
    1 tsp. chocolate extract
    ½ tsp. baking soda
    1¼ cups all-purpose flour
    ¼ tsp. salt
    1 cup chocolate chips

  • INSTRUCTIONS
    For the Chocolate Dough:
    Cream butter and sugars using a hand or stand mixer.
    Beat in egg and peanut butter extract.
    Be sure to scrape down sides when needed.
    In a bowl combine flour, cocoa powder, baking soda and salt.
    Slowly combine wet and dry ingredients. Dough will be thick.
    Using a spoon or spatula mix in milk.
    Fold in peanut butter chips.
    For the Peanut Butter Dough
    Cream butter and sugars using a hand or stand mixer.
    Add peanut butter, egg and chocolate extract.
    Be sure to scrape down sides when needed.
    In a bowl combine flour, baking soda and salt.
    Slowly combine wet and

  • INSTRUCTIONS part 2

    In a bowl combine flour, baking soda and salt.
    Slowly combine wet and wet and dry ingredients.
    Fold in chocolate chips.
    Chill both doughs for 2 hours!! Dough will be too messy if you miss this very important step!
    Preheat oven to 350º F and line cookie sheets with parchment paper (our use silicone mat).
    Remove dough from fridge.
    Take approximately 2 tbsp. of each dough (one at a time) and roll into a ball.
    Put the 2 balls together and make 1 large ball.
    Bake cookies for approximately 12 minutes. At this point they will look slightly under baked, however they will finish ba

  • Bake cookies for approximately 12 minutes. At this point they will look slightly under baked, however they will finish baking while they cool and firm up nicely.
    You can keep cookies in an airtight container for about 10 days.
    They freeze very well!!

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