Growing up, I learned to bake cookies from “Mrs. Fields Best Cookie Book Ever.” I’m pretty sure there is no better source for cookie recipes anywhere. I’ve been working my way through the book for years…trying new recipes and remaking old favorites. Lately, I’ve taken to showing it to my neighbors and having them pick out recipes they want me to make.
These are really rich, but will satisfy a chocolate and peanut butter craving like nothing else! I cut the recipe from the book in half, and it still makes about 30 cookies.
1/2 cup semisweet chocolate chips, melted and cooled
1 cup all purpose flour
1/4 tsp baking soda
6 tbsp brown sugar
6 tbsp white sugar
1 stick (4 oz) butter, softened
1/2 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1 cup milk chocolate chips
salted peanuts (about 90)
Preheat the oven to 325
Cream the butter, peanut butter, and sugars together.
Add the eggs and vanilla and mix well.
Stir together the flour, baking soda, and salt, and add to the butter mixture.
Stir just until the flour disappears, then stir in the milk chocolate chips. With a rubber spatula, mix in the melted chocolate until the dough looks marbled.
Drop by rounded tablespoons onto Silpat or parchment-lined baking sheet, then press three peanuts into the top of each cookie.
Bake about 12 minutes, until the dough is just set (they will seem a little under-done but will firm up as they cool). If you over-bake them, the texture will be crumblier.
Cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
Serve with a tall, cold glass of milk!