WOW…these Peanut Butter Reverse Chocolate Cookies are my new favourite for sure!!
I can’t stop eating these cookies…seriously they are addictive!! Peanut butter and chocolate baked up into a soft, chewy cookie…who can pass that up??
For Father’s Day this year my husband requested Peanut Butter Cookies. I thought that was letting me get away with a pretty easy dessert. Not that I don’t like plain Peanut Butter Cookies, but with Father’s Day thrown into the celebration, it definitely had to be kicked up a notch. Chocolate would do the trick….but there still had to be more.
After my searching and thinking….Peanut Butter Reverse Chocolate Cookies were declared the dessert of the day!
They are a fun cookie to make but do take time, so don’t think you will just bake these gems up in an hour. Plan on spending a bit of time in the kitchen…but you will be so happy that you did. It does make a huge batch of cookies…and they do freeze well (if you can get them into the freezer before they are all gone).
Basically you make 2 types of dough, chill them, make a ball of each, put the balls together, bake….and EAT!!!
Yes, it is time-consuming as cookies go, but the taste is so worth the effort. They were the hit of Father’s Day, and my husband was thrilled with the results.
I know this is going to be my “go to” recipe, especially when I need to make a special treat to take to someone!! Seriously give these a try…and try not to eat them all ?.
Recipe was adapted from Sally’s Baking Addiction.
Peanut Butter Reverse Chocolate Cookies
Peanut Butter Reverse Chocolate Cookies combine the wonderful flavours of peanut butter and chocolate, baked up in one outstanding cookie. Soft, chewy and chocolaty. You will eat more than one!!
Chocolate Cookie Dough:
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp peanut butter extract
- 1 cup all-purpose flour
- 1 3/4 cups cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup milk
- 1 cup peanut butter chips
Peanut Butter Cookie Dough:
- 1/2 cup unsalted butter (room temperature butter)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 3/4 cup smooth peanut butter
- 1 tsp chocolate extract
- 1/2 tsp baking soda
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 cup chocolate chips
For the Chocolate Dough:
Cream butter and sugars using a hand mixer.
Beat in egg and peanut butter extract. Be sure to scrape down sides of the bowl 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, mx in milk.
Fold in peanut butter chips. Set dough aside.
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 scrap down the sides of the bowl when needed.
In a bowl combine, flour, baking soda and salt.
Slowly combine wet and dry ingredients.
Fold in chocolate chips. Set dough aside.
CHILL both doughs for 2 HOURS ***This is an important step***
Preheat oven to 350º F, and line cookie sheets with parchment paper or silicone mats.
Remove doughs from fridge.
Take approx. tbsp of each dough (one at a time) and roll into a ball.
Put the two balls together and make 1 large ball.
Place on prepared cookie sheet, and bake for approx. 12 minutes. Let cool slightly, and transfer to cooling rack
***Cookies will look under baked*** They will finish baking and firm up while cooling.