Peanut butter and chocolate are the Tina Fey and Amy Poehler of the baking world: brilliant on their own; an stoppable force of delicious genius once combined. In this recipe, velvety chunks of milk chocolate and a chewy-almost-cakey peanut butter crumb combine to form what is basically the perfect baked good. I made a batch of these recently and my friend Kalista and I scoffed almost all of them in one sitting (despite having just feasted on burgers and shakes), and I immediately regretted not making a double batch. Try them this weekend, why don’t you?
To get started, preheat the oven to 180 degrees Celsius. Grab a large bowl and combine 1 1/4 cups of PLAIN FLOUR, 3/4 teaspoon of BAKING SODA, 1/2 teaspoon of BAKING POWDER and 1/4 teaspoon of SALT.
In another bowl, combine 1 1/2 cups of UNSALTED BUTTER and 1 cup of PEANUT BUTTER, and take some electric beaters to the mixture until it’s smooth and fluffy. Beat in 3/4 cup of WHITE SUGAR and 1/2 cup of BROWN SUGAR, then crack in 1 EGG, 1 tablespoon of MILK, and 2 teaspoons of VANILLA EXTRACT. Add the dry ingredients to the wet ingredients and beat together with a wooden spoon, then stir through 1 cup of roughly chopped MILK CHOCOLATE (you could substitute half the chocolate for Peanut Butter Chips if you can find them, or all of it for roughly chopped Reese’s Peanut Butter Cups if you’re an absolute boss). Place tablespoon sized balls of dough onto a couple of lined baking sheets, and bake for 10 minutes. I finish mine off with a sprinkling of MALDON SEA SALT for an extra little savoury kick. Makes about 24.
Adapted from the Magnolia Bakery Cookbook.