It’s Friday and you know what this means! It’s Cookie Friday! Yay!!! It is my favorite day of the week for many years now… and not only because the weekend starts today ;) I am a big fan of cookies and having these little fellas each Friday here on the blog makes me happy! Others too it seems, cause I have a guest today! Jenny from “Jenny is baking” brought some Peanut Butter Cookies with Chocolate Chunks for us to munch….!
I bet you are drooling already when looking at these cookies! They look so good, right?! Unfortunately, I did not get any of them to try, but I have the recipe (and you too now), so let’s bake a batch. And eat them while still a bit warm. I can taste them already :P
You might wonder why today’s cookies are from someone else and not from me? Well… if you are following this blog on a regular basis (I hope you do so!) you might have noticed over the years, that I sometimes have guests here for Cookie Friday. Up until a year ago, my guests appeared more frequently – now visitors come not quite as often… but are still welcome ;)
Jenny is someone I only know from writing emails. Unfortunately, we haven’t met yet in real life yet. Maybe we can change that one day. Jenny participated in some blog events on my blog and already won with some of her creations – this delicious Cherry Chocolate Mousse Cake for example. Take a look at her blog – I bet you will find a lot of recipes you like!
I think I should let Jenny tell you some of the important facts herself – and of course, you want that cookie recipe! I know! At the end of the page ;) Have a nice Cookie Friday y’all!
Hi, my name is Jenny and you will usually see me arm-deep in dough and batter on www.jennyisbaking.com. As I grew up in Uruguay, the U.S., and Germany, you will find a mix of sweet recipes on my blog. Usually, I go for simple and easy. Sometimes the recipes are moderately difficult. However, you will not find fondant or very complicated cake decorations on my blog.
Since I am a big cookie monster, I got all excited to come up with a recipe for Marc. I decided to go for a peanut butter cookie with chocolate chunks and caramel. It is then topped off with flaky sea salt. I mean, if you are going to eat a gigantic cookie, you may as well go for the real deal. This is at least what I think. It is really easy to prepare and tastes like heaven, trust me.
INGREDIENTS / ZUTATEN
1/2 cup (115g) butter at room temperature
1/2 cup (130g) peanut butter
1 1/4 cups (150g) brown sugar
1/4 cup (50g) sugar
2 large eggs
1 tsp. vanilla extract
1 tbsp. of milk
3 cups (380g) all-purpose flour
1 1/2 tsp. baking soda
1 cup (170g) semi-sweet chocolate, chopped
3/4 cup (120g) caramel chips or soft toffee, chopped
flaky sea salt
115g weiche Butter
130g Erdnussbutter
150g brauner Zucker
50g Zucker
2 Eier (L)
1 TL Vanille Extrakt
1 EL Milch
380g Mehl (Type 405)
1 1/2 TL Natron
170g Zartbitterschokolade, gehackt
120g weiche Karamellbonbons, gehackt
Meersalzflocken
DIRECTIONS / ZUBEREITUNG
2. Cream the butter, peanut butter and sugars for about two minutes in a large bowl. Add the eggs, vanilla extract, and milk and cream until combined.
3. Add flour and baking soda just until combined. Fold in chopped chocolate and caramel chips/toffee chunks. Reserve a handful of both for decoration.
4. Form dough into the size of smallish tennis balls. Press down firmly and shape with your hands into a disc. Cookies will only spread very little. Sprinkle with sea salt. Bake about six cookies on one baking sheet for about 14-17 minutes or until edges are golden and you can see a few cracks. The toffee may melt, use a spoon to move back so the cookie shape remains intact. Press in remaining chocolate and toffee chunks and let cool for five minutes before transferring to a cooling rack.
2. Die Butter und Erdnussbutter mit den beiden Zuckersorten in einer großen Schüssel etwa zwei Minuten cremig rühren. Die Eier, Vanille Extrakt und Milch hinzufügen und nochmal gut verrühren.
3. Das Mehl und Natron hinzufügen und nur so lange verrühren, bis sich alles verbunden hat. Schokolade und Karamell kurz unterheben, dabei von beidem eine Handvoll für die Dekoration zurückbehalten.
4. Mit der Hand kleinere Tennisbälle formen und plattdrücken. Je sechs Cookies auf ein Backblech legen, mit Meeressalz bestreuen und ca. 14-17 Minuten backen. Der Rand sollte goldbraun aussehen und einige Risse sichtbar sein. Möglichweise schmilzt das Karamell und tritt aus, nach dem Backen einfach mit einem Teelöffel zurück in die Cookieform schieben, nun die restliche Schokolade und den Karamell in die noch warmen Cookies drücken. Cookies ca. fünf Minuten auf dem Blech und dann auf dem Kuchengitter auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Peanut Butter Cookies with Chocolate Chunks
- Prep Time: 15
- Cook Time: 17
- Total Time: 50
- Yield: 14 1x
Description
Delicious chocolate chunk cookies with peanut butter. Winning combination!
Ingredients
- 1/2 cup (115g) butter at room temperature
- 1/2 cup (130g) peanut butter
- 1 1/4 cups (150g) brown sugar
- 1/4 cup (50g) sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tbsp. of milk
- 3 cups (380g) all-purpose flour
- 1 1/2 tsp. baking soda
- 1 cup (170g) semi-sweet chocolate, chopped
- 3/4 cup (120g) caramel chips or soft toffee, chopped
- flaky sea salt
Instructions
- Preheat oven to 360°F (180°C) and line two baking sheets with baking parchment. Chop up chocolate and caramel.
- Cream the butter, peanut butter and sugars for about two minutes in a large bowl. Add the eggs, vanilla extract, and milk and cream until combined.
- Add flour and baking soda just until combined. Fold in chopped chocolate and caramel chips/toffee chunks. Reserve a handful of both for decoration.
- Form dough into the size of smallish tennis balls. Press down firmly and shape with your hands into a disc. Cookies will only spread very little. Sprinkle with sea salt. Bake about six cookies on one baking sheet for about 14-17 minutes or until edges are golden and you can see a few cracks. The toffee may melt, use a spoon to move back so the cookie shape remains intact. Press in remaining chocolate and toffee chunks and let cool for five minutes before transferring to a cooling rack.
Notes
- Enjoy baking!
