I’ve recently been experimenting with cookie recipes, and I stumbled upon a delightful creation that combines the richness of dark chocolate with the creamy texture of peanut butter. This Dark Chocolate Old-Fashioned Peanut Butter Cookie is uniquely made without eggs, ensuring a fudgy consistency that’s hard to resist. If you’re curious about how to craft these irresistible treats, there’s more to uncover about the preparation process and the perfect pairings that elevate this indulgence even further.
What kind of recipe is it?
Dark Chocolate Peanut Butter Cookies are a delightful indulgence that combines the rich flavors of dark chocolate with the creamy, nutty essence of peanut butter.
These cookies are unique for their fudgy texture and aromatic taste, making them a perfect treat for chocolate lovers and peanut butter enthusiasts alike.
With minimal ingredients and easy preparation, they’re ideal for both beginner bakers and seasoned pros, ensuring a satisfying reward after a long day.
Bake these cookies to impress friends and family at gatherings or simply to enjoy a homemade dessert moment.
Preparation Time
| Recipe Attribute | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes |
| Number of Servings | Approximately 12 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate chips | 1 cup (about 6 oz) |
| Creamy peanut butter | ½ cup |
| Granulated sugar | ½ cup |
| Brown sugar | ½ cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | ¾ cup |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | Used to combine ingredients. A large bowl is needed for dry ingredients, while a medium bowl works for mixing wet ingredients. | Any large bowl or even a sturdy pot can suffice. |
| Measuring Cups (Dry and Liquid) | Essential for accurately measuring ingredients. Dry measuring cups ensure flour/sugar is level, while liquid cups are used for peanut butter and egg. | Use a standard cup from your kitchen and estimate if necessary, but be cautious with ratios. |
| Measuring Spoons | For measuring smaller quantities, like baking soda and salt, ensuring accurate proportions are used in the recipe. | A standard set of teaspoons/tablespoons from your cutlery can work as long as they’re consistent. |
| Stand Mixer or Hand Mixer | Makes it easier to mix butter and sugars, especially with thick peanut butter, ensuring a homogenous mixture. | Mixing by hand with a wooden spoon is possible, just require more effort to achieve a smooth consistency. |
| Rubber Spatula | Used to scrape down the sides of bowls and to fold ingredients, ensuring none are left behind. | A wooden spoon can also work for scraping, but may not be as effective. |
| Wooden Spoon | Helps in mixing ingredients thoroughly, especially when combining dry and wet ingredients. | Any sturdy spoon can be used, like a metal or plastic spoon. |
| Baking Sheets (2-3) | Required for placing cookies in the oven; having multiple sheets allows for batch baking. | Use any flat oven-safe pan; just ensure it’s not too thin so it doesn’t warp. |
| Parchment Paper or Silicone Mats | Line baking sheets to prevent cookies from sticking, making cleanup easier and ensuring even baking. | Lightly greasing the baking sheet can work, but it may stick more. |
| Cookie Scoop or Spoon | Helps in measuring out uniform cookie portions, leading to evenly sized cookies during baking. | Use two spoons to scoop and shape if you don’t have a cookie scoop. |
| Cooling Rack | Allows cookies to cool evenly after baking, preventing them from becoming soggy. | A plate may be used in a pinch, but it won’t provide air circulation, which can lead to soft cookies. |
| Oven Thermometer | Ensures your oven is at the correct temperature for baking, which is crucial for proper cookie texture. | Familiarize yourself with your oven settings, but be cautious with baking times if you’re uncertain. |
Cooking Steps
1. Mise en Place: Gather all ingredients including 240 g (1 cup) of creamy peanut butter, 180 g (1 cup) of brown sugar, 100 g (½ cup) of granulated sugar, 1 large egg, 5 g (1 tsp) of vanilla extract, 5 g (1 tsp) of baking soda, 1 g (½ tsp) of salt, and 120 g (¾ cup) of dark chocolate chips.
2. Preheat Oven: Preheat the oven to 175 °C (350 °F) and adjust the oven rack to the middle position.
3. Prepare Baking Sheets****: Line two baking sheets with parchment paper or silicone mats. Ensure the sheets have enough space between them to allow for proper air circulation.
4. Mix Dry Ingredients: In a large mixing bowl, whisk together 5 g (1 tsp) of baking soda and 1 g (½ tsp) of salt. Set aside.
5. Blend Wet Ingredients: In a medium mixing bowl, using a stand mixer with a paddle attachment or a hand mixer, beat together 240 g (1 cup) of creamy peanut butter, 180 g (1 cup) of brown sugar, and 100 g (½ cup) of granulated sugar on medium speed until well combined and smooth, approximately 2-3 minutes.
6. Incorporate Egg and Vanilla: Add 1 large egg and 5 g (1 tsp) of vanilla extract to the peanut butter mixture. Mix on low speed until just combined, about 30 seconds.
7. Combine Mixtures: Gradually add the dry ingredients to the wet mixture on low speed. Mix until just incorporated, about 1 minute. Stop to scrape down the sides of the bowl with a rubber spatula as needed.
8. Fold in Chocolate Chips: Gently fold in 120 g (¾ cup) of dark chocolate chips using a wooden spoon or rubber spatula until evenly distributed.
9. Scoop Cookies: Using a cookie scoop or two spoons, portion the cookie dough onto the prepared baking sheets, spacing them 5 cm (2 inches) apart. Each cookie should be about 30 g (2 tablespoons).
10. Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are set and starting to turn golden brown while the centers remain soft.
11. Cool Cookies: Once baked, remove the baking sheets from the oven.
Allow the cookies to cool on the sheets for 5 minutes before transferring them to a cooling rack. This will help the cookies set and not become too soft on the bottom.
12. Rest and Enjoy: Let the cookies cool for an additional 10-15 minutes on the cooling rack to firm up before serving. They should be soft in the center with a slightly firmer edge and an aromatic peanut butter chocolate scent.
Ensure that cookies are stored in an airtight container to maintain freshness.
Variations
- Nutty Protein Power: Add 60 g (½ cup) of chopped walnuts or almonds for added crunch and protein.
- Double Chocolate Delight: Substitute half of the dark chocolate chips (60 g or ½ cup) with cocoa powder to enhance the chocolate flavor.
- Gluten-Free Version: Replace the peanut butter with almond butter and use gluten-free baking soda to make it suitable for gluten-sensitive diets.
- Vegan Twist: Use 240 g (1 cup) of coconut cream in place of peanut butter and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
- Seasonal Pumpkin Spice: Incorporate 120 g (½ cup) of pumpkin puree and 5 g (1 tsp) of pumpkin spice for a seasonal twist.
- Coconut Bliss: Mix in 60 g (¾ cup) of shredded unsweetened coconut for a tropical flavor and chewy texture.
- Caramel Swirl: Drizzle 30 g (2 tbsp) of salted caramel sauce over the top of the cookies before baking for a sweet and salty gourmet touch.
- Spiced Chai Variation: Add 5 g (1 tsp) of chai spice blend to the dry ingredients for a fragrant, aromatic cookie with a warm spiced flavor.
Tips on plating and presentation
After exploring some delicious variations of dark chocolate peanut butter cookies, it’s time to think about how to present them.
I love using simple plating techniques like stacking the cookies in a pyramid or arranging them in a circle.
For presentation ideas, consider adding a dusting of powdered sugar or drizzling melted chocolate on top.
These touches really elevate the experience!
What other dishes can I pair it with?
If you’re wondering what to serve alongside dark chocolate peanut butter cookies, you’ve got plenty of delicious options.
I love cookie pairing with a side of cold milk or a scoop of vanilla ice cream to highlight those rich flavors.
Additionally, fresh fruit like strawberries or bananas creates delightful flavor combinations, balancing the sweetness and depth of chocolate and peanut butter perfectly.
What drinks can I pair it with?
Pairing drinks with dark chocolate peanut butter cookies can elevate your tasting experience even further.
I love to enjoy them with a cold glass of milk; the creamy texture complements the rich flavors perfectly.
For coffee options, a strong espresso or a smooth latte works wonders, balancing the sweetness and enhancing the cookie’s cocoa notes.
It’s a delightful combination you won’t want to miss!
Frequently Asked Questions
Can I Use Regular Cocoa Powder Instead of Dark Chocolate?
Absolutely, I’ve used regular cocoa powder as a substitute before. Just remember, you’ll miss out on some dark chocolate benefits, but it can still taste great. Experiment and find what works best for you!
How Should I Store Leftover Cookies?
I store my leftover cookies in an airtight container at room temperature. This keeps them fresh for several days. If I want to maintain freshness longer, I freeze them and thaw as needed later.
Is This Recipe Suitable for Vegan Diets?
Yes, this recipe’s vegan-friendly! I’d use vegan sweeteners like maple syrup and aquafaba substitutes for binding instead of eggs. Just swap those ingredients, and you’ll have delicious vegan cookies ready to enjoy!
What Brands of Peanut Butter Work Best?
For the best results, I prefer natural peanut butter for its rich flavor. I switch between crunchy for texture and creamy for smoothness, depending on what I’m craving. Both types enhance the cookies wonderfully!
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about a week when stored properly. I recommend airtight containers for best storage. Keeping them in a cool, dry place really helps maintain their cookie freshness and deliciousness.