choco nutters

who doesn’t love the combo of chocolate and peanut butter, especially in a cookie? these cookies are very tasty, very satisfying and quite easy to make! in this version, i used creamy peanut butter since that was what i had in my pantry, but chunky peanut butter works just as well! and though i love all-natural peanut butter when i’m making a pb&j sandwich, it really doesn’t work in baking, causing the cookie dough to be too thin and the cookies to spread and burn. so avoid all-natural peanut butter for baking!

choco nutters
1 1/4 cups baker’s sugar
1/2 cup shortening (i use crisco)
1/2 cup creamy peanut butter
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour
1/2 cup unsweetened double dutch cocoa powder
1/2 teaspoon salt
1/3 cup 2% milk (whole milk works fine too, just don’t use fat-free!)
1/4 teaspoon of double dutch cocoa for dipping your fork to prevent sticking!

1. preheat oven to 400 degrees. line baking sheets with parchment paper.
2. in your mixer bowl, cream together sugar, shortening and peanut butter until creamy, fluffy and light.
3. in a second bowl, combine your dry ingredients.
4. starting with the dry ingredients mixture, in three steps, alternate adding the dry ingredients and the milk to the creamed sugar mixture.
5. drop dough onto prepared baking sheets, approximately 1 1/2″ apart (they will spread a little). flatten with your fork, using a criss-cross pattern. (you may need to dip your fork in a little bit of cocoa powder to prevent the fork from sticking)
6. bake for approximately 7-9 minutes. cookies should be set, and bottoms should be light brown.
yield: approximately 40 cookies.

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