Cookery

Marbleized Peanut Butter Chocolate Cookies

Recipe by Carlyn Clark

Prep time: 15 minutes
Cook time: 23 minutes
Total time: 45 minutes

Yield: 24 cookies

Ingredients

• 6 ounces semi-sweet chocolate chips
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark brown sugar, firmly packed
• 3/4 cup granulated sugar
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup creamy peanut butter
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups (12 ounces) milk chocolate chips
• 24 whole peanuts (unshelled)

Cooking Directions

1. Preheat the oven to 300°F.
2. In a double boiler, melt the semisweet chocolate chips over hot water. (You can also do this in the microwave. Use the lowest setting and run at 30 second intervals, stirring after each interval. Be very careful, chocolate burns easily in the microwave.) Set aside to cool to room temperature.
3. In a small bowl combine the flour, baking soda and salt.
4. In a medium bowl of a stand mixer with the paddle attachement, combine the sugars with the butter and beat until well combined. Add the peanut butter and beat until smooth. Add the eggs and vanilla and beat until just combined. Add the flour mixture and the milk chocolate chips and beat until no streaks of flour are visible.
5. Pour in the melted chocolate and mix partially with a wooden spoon until marbleized.
6. Drop the dough in 3 tablespoon mounds 2 inches apart onto an ungreased cookie sheet. Top each cookie with a whole peanut. Bake about 23 minutes, or until just set, and still soft. Cool on the cookie sheet for 30 seconds, then transfer to wire racks to cool completely.