Chateau Gateau

Roopa

I haven’t really been trying anything new lately, so I decided to make a peanut butter chocolate cookie. They definitely turned out really soft and chewy, and have a strong peanut butter taste; they’re not bad, but they can be better. I can’t quite figure out what exactly needs to be fixed with them, so hopefully my volleyball team will have suggestions! 

CHOCO PEANUT BUTTER COOKIES (18)

• ¼ cup unsalted butter, softened
• 70g natural peanut butter
• ¼ cup packed brown sugar
• ¼ cup granulated sugar
• ½ tsp. vanilla
• ½ cup flour
• 2 tbsp. cocoa
• ¼ tsp. salt
• ¼ tsp. baking powder
• ¼ tsp. baking soda
• 2.5 tbsp. milk

DIRECTIONS

1. Preheat oven to 375F.
2. Cream together butter and peanut butter until well mixed, and add sugars.
3. Add vanilla to butter mixture.
4. Add flour, cocoa, salt, baking powder, and baking soda to butter mixture. Mix thoroughly (should be a bit clumpy).
5. Add milk (slightly more or less as needed) until mixture holds together well. 
6. Drop tablespoon sized balls on an ungreased cookie sheet, and bake for 8-10 minutes, rotating pans halfway through. 

UPDATE:
They were a hit at volleyball. Apparently they do taste good, but I’m just really critical. That said, I think I would halve the salt next time. And add some chocolate chunks.