How would you describe the perfect cookie? I think I would describe it like this:
Wait, no. Like this:
Nope, changed my mind again. Like THIS (as in most of the way eaten):
Hmmmm, I’m sensing a theme here. Chocolate and peanut butter…peanut butter and chocolate…Finkel and Einhorn….wait, what? Certain food pairings were simply meant to go together–wine and cheese, strawberries and banana, and definitely peanut butter and chocolate. I have this daydream that in the Garden of Eden the peanut butter tree was located right next to the chocolate tree, and that’s how the magic started. And even though Adam and Eve went and royally messed things up, at least this flavor combination has endured to make for happy tongues and tummies to this day.
In a nutshell, with peanut butter and chocolate, you can’t go wrong. Well, okay, maybe you could if you went and added eggplant or something, so just steer clear of a move like that. (I’m guessing you knew that.)
These are two of my favorite PBCH desserts: a soft, chewy chocolate drop cookie with peanut butter chips and a decadent Reese’s cup-type bar. Both satisfy the craving for good-to-the-last-crumb dessert comfort food. Now just imagine what it would be like to eat them together.
Chocolate Peanut Butter Chip Cookies
(Adapted from Allrecipes.com)
Ingredients:
1/2 c. butter, softened
2/3 c. white sugar
1 egg
1 tsp. vanilla extract
1 c. all-purpose flour
1/3 c. cocoa powder
1/4 tsp. baking soda
1/8 tsp. salt
1 c. peanut butter chips
Preheat oven to 350 degrees.
In a large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the peanut butter chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheets and bake for about ten minutes, or until just set.
Makes approx. 20 cookies.
A bit ironic that I made both of these the week I did a lesson on dietary fat for my nutrition course…
Chocolate Peanut Butter Bars
(Also adapted from Allrecipes.com)
Ingredients:
1/2 c. butter, melted
1 c. graham cracker crumbs
1 c. powdered sugar
1/2 c. peanut butter
1 c. semisweet chocolate chips
In a medium bowl, mix together the butter, graham cracker crumbs, powdered sugar, and peanut butter until well blended. Press evenly into the bottom of an ungreased 8×8 inch pan.
Melt chocolate chips in the microwave until smooth. Spread over the prepared crust. Chill at least one hour before slicing. Store in the refrigerator.
If you ever need to identify me by my dental records, please refer to this cookie.
