As a group, we were split on these. Some of us loved the peanut buttery goodness. Others weren’t too sure about the mix of peanut butter, chocolate and peppermint. A cookie’s a cookie, though, and they got eaten up quickly nonetheless.
Chocolate Shadow Peanut Butter Cookies
Submitted by Karen Hagar
1 1/2 cup(s) on natural crunchy or creamy peanut butter
1 cup(s) packed light-brown sugar
1/2 cup(s) (1 stick) softened unsalted butter
1 large egg
1 1/2 cup(s) all-purpose flour (spooned and leveled)
1 teaspoon(s) baking powder
½ to ¾ cup of semi-sweet or any type of dark chocolate – chocolate chips (the amount will vary as it depends how much chocolate you’ll want in the batter)
¼ to ½ tsp of peppermint extract
Raw or fine sugar (optional)
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
Melt the the chocolate and add the peppermint. Swirl into the cookie batter.
Pinch off dough by the tablespoon; roll into balls; roll in sugar, if using. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes.
Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.