Chocolate Peanut Butter Cookies
New York Times
Chocolate Cookies
- 1 c flour
- 3/4 c cocoa powder
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 10 tbsp butter, softened
- 3/4 c dark brown sugar
- 2/3 c white sugar
- 1 egg
- 2 tsp vanilla extract
Peanut Butter Dough
- 1 1/2 c peanut butter
- 3/4 c powdered sugar
- reese's pieces
Make peanut butter mixture first. In the kitchen aid with whisk attachment, whip powdered sugar and peanut butter until smooth. Scoop into ten portions on cookie sheet lined with waxed paper or parchment paper and place in the freezer for an hour to firm up.
For cookies, in the kitchen aid with paddle attachment, beat butter and sugars until fluffy, about five minutes. Beat in egg and vanilla. In a separate bowl, whisk together dry ingredients. Add dry ingredients to butter/sugar mixture, and beat slowly just until combined.
Once peanut butter has hardened, take a portion of the peanut butter dough and a tenth of chocolate dough (about 2 oz) and gently and barely mix into each other. Dough should be in very distinct chocolate and peanut butter sections. Roll into a ball and place on cookie sheet. Generously press reese's pieces into the top and sides. Bake at 375 for 15-20 minutes.
Yield: 10