Many people will agree with me when I say that peanut butter and chocolate is one of the greatest (if not the best) pairs of all time. The dessert possibilities utilizing this favorite combination are endless and more appear every day. In fact, I don’t think I had ever had dark chocolate with peanut butter until this cookie creation.
These cookies popped into my head when a friend of mine told me that nonpareils were one of his favorite candies, because they remind him of his grandmother. “You mean snowcaps?” Yes, those chocolate wafers covered with white sprinkles and therefore resulting in the name “snowcap.” This common movie-snack doesn’t excite me very much alone, but chopped up and mixed into a peanut butter cookie? Now that’s what I’m talking about.
The little sprinkles added a fun little crunch to the insides of these cookies, which I know my friend would immediately complain about since he believes soft and chewy cookies (or brownies) should not have crunchy things inside – I beg to differ. I cannot resist putting nuts, or any other crunchies, into my cookies and brownies. With potato salad I would agree that nothing crunchy belongs in there, but let’s not get into that.
Without further ado, I present to you these slightly puffy and chewy peanut butter cookies complete with chopped up dark chocolate nonpareils. If you can find nonpareils with different colored sprinkles, they would also be great for holidays.
DARK CHOCOLATE NONPAREIL PEANUT BUTTER COOKIES
Makes 2 dozen cookies
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
8 Tbsp unsalted butter, melted and cooled
6 Tbsp creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 tsp vanilla extract
1-1/2 cups chopped dark chocolate nonpareils
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
- Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
- Mix the flour, baking soda, and salt in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. Use hands to bring it all together. (If necessary, add 1-2 teaspoons of milk, but I did not need this.) Fold in chopped nonpareils.
- Shape the dough into a ball the size of a golfball. Place on prepared baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely.
Source: Adapted slightly from How Sweet It Is.