No.23: Dark Chocolate Peanut Butter Cookies
Peanuts and I have a lot of good memories. My best friend growing up was a huge fan of Snoopy and I got sucked into the world of Snoopy. She and I even went to Snoopy themed Halloween parties. My best memory of all time actually comes from “It’s the Great Pumpkin, Charlie Brown.” That’s the movie that was playing when Mad Scientist and I officially got engaged. It was at the Corn Maze in Upstate NY. They were running a series of outdoor movie nights. Kids of all ages surrounded fire pits with extra long marshmallow roasting sticks and a cup of coffee or hot chocolate in hands while they keenly watched the movie after a long day at the corn maze & good pumpkin picking. It was fairly chilly evening in mid-October, yet utterly romantic.
Couple of weeks ago, I stopped by the thrift store at lunch. I decided to go check out the books section for a change; I skimmed through titles like I practiced speed-reading skills and was going to leave the store before my lunch hour ended. That’s when I caught a small green book on the bottom shelf, hidden behind a huge hardcover cook book. It was the Peanuts Cook Book. In mint condition. I didn’t think of anything other than the scenes from “It’s the Great Pumpkin, Charlie Brown.” I bought it to add to my cook book collection. Can’t go wrong with $1.99.
As I turned pages, memories flew by; not only is my best one with Mad Scientist, but growing up watching the episodes and film, having a best friend crazy about Snoopy, and getting Snoopy themed initialed mugs to my family for no reason when I was little but I wasn’t able to buy it for myself because I ran out of money are some of the things popped in my mind. I certainly didn’t expect this tiny book at $1.99 would give me a free ride on the time machine. And I think that this was one of the good finds I’ve had from this thrift store.
I’m making a new memory today with this book – it actually has the different title and use Banana as a part of moist agent in the original recipe. I decided to skip bananas (just overeating on my part). I also gave it an adult taste with dark chocolate chips… and hello there. Slightly crunchy cookies with a hint of honey and chocolate. Topping with extra roasted peanuts even sounds good.
Bring 2 for snack in your lunch bag. Or best yet, have a get-together with your besties and watch Peanuts movies with a good batch of peanut butter cookies for your memory book.
Peanut Butter Cookies with a touch of dark chocolate.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, room temperature, cut in smaller chuncks
- 1/3 cup peanut butter
- 1/2 cup dark brown sugar
- 1 tablespoon honey
- 1/2 cup dark chocolate chips
In a medium size bowl, combine flour, baking soda, baking powder and salt. Gently whisk until well combined. Set aside.
In another medium size bowl, cream butter and sugar together with a hand mixer over medium speed. Then add peanut butter and honey. Cream the mixture again until they are really creamy.
Stir the flour mixture into the cream mixture; using a rubber spatula, mix until there are no flour residues on the side of the bowl.
Turn the dough over a sheet of wax paper and shape it into a roll about 2" in diameter. Wrap the log with a wax paper, then a plastic wrap. Place the dough in the refrigerator overnight to chill.
When baking, preheat the oven to 350F. Line the cookie sheet with a parchment.
Slice the dough - it should be about 1/4" thick. Place them on the prepared cookie sheet with at least 1" apart. Don't try to fit all in one sheet.
Bake cookies until edges are golden brown, 10-12 minutes. Transfer baked cookies on a wire rack to cool completely.
Adapted from Peanuts Cook Book
This recipe makes about 24 cookies.
I used the creamy peanut butter and Ghirardelli's 60% Cacao Bittersweet Chocolate chips.