If you haven’t noticed yet… I am in love with peanut butter. Do I eat peanut butter out of the jar with a spoon? You bet I do! And what could be more perfect than the pairing of peanut butter and chocolate? Heaven! Since I have a lot of unsweetened cocoa on hand (I love a mug of hot cocoa during the wintertime), I decided to mess around and find out how it’d pair with my peanut butter cookie recipe. Why hadn’t I thought of this earlier?!
As it turns out, the combination is wonderful. I made two batches – a “mini” cookie and a “small/regular” cookie. The recipe is very forgiving, so you can easily halve, double, or whatever to your heart’s content. As to type of peanut butter, I prefer Trader Joe's peanut butter, but any peanut butter that is minimally processed (i.e. ingredients are just peanuts, or peanuts and salt) is okay.
Cookie Tip! Have a glass of cold water handy when pressing tine stripes into the cookies. If the dough starts to stick to your fork, dip the fork into the water.