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Long before a successful ad campaign launched a candy’s fame with the line “two great tastes that taste great together,” the perfect union of chocolate and peanut butter was a force to be reckoned with. Each flavor enhances the other’s best qualities: salty, nutty peanuts anchor and elevate chocolate’s silky texture and sweetness. So, for this month of valentine giving, we share your best peanut butter and chocolate recipes. In the following recipe, chunky peanut butter provides a great crunch, and brown sugar adds a delicious butterscotch flavor.
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup chunky peanut butter, at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 egg, at room temperature
1 tablespoon whole milk
2 teaspoons vanilla extract
1/2 cup peanut butter chips
1/2 cup bittersweet chocolate chunks
1 tablespoon sprinkling sugar
1. Preheat oven to 350 degrees. Line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, baking soda, baking powder and salt.
3. In another large bowl, beat the butter and peanut butter together until fluffy. Add the white and brown sugars and beat until smooth. Add the egg and mix well. Stir in the milk and vanilla.
4. Add the dry ingredients to the wet mixture and beat thoroughly. Stir in the peanut butter chips and chocolate chunks.
5. Place a tablespoon of sprinkling sugar in a small bowl. Drop the dough by rounded teaspoonfuls into the sugar then place on baking sheet, leaving several inches between for expansion.
6. Bake 10–12 minutes until lightly golden. To maintain a chewy texture in the middle, do not overbake. (Cookies may appear to be underdone, but they are not.)
7. Cool the cookies on the sheets 1 minute, then remove to a rack to cool completely.
Makes about 24 cookies.
Adapted from The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York’s Sweetest Bakery by Jennifer Appel and Allysa Torey (Simon & Schuster, 1999)