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CHOCOLATE PEANUT BUTTER COOKIE
by Olivia Moore
What could be better than eating homemade chocolate cookies! Here I will show you one the best Cast iron DESSERT recipes I enjoyed these days. It is chocolate peanut butter cookie, a masterpiece and worth every bite and every single calorie! When comes this cookie with chewy texture and topped with that cold and creamy ice cream, I just can’t hold myself and eat one piece after another. No wonder I put on so much weight nowadays. I’m certain it will be a crowd-pleaser with your family and friends this Fall season! And here is the recipe and hope you like this deliciously sweet cookie.
chocolate peanut butter cookie
1 cup all-purpose flour
1 cup mini peanut butter cups or peanut butter chips
1/3 cup unsweetened cocoa powder (or dark chocolate cocoa powder)
1/2 cup butter
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup extra peanut butter cups
1/4 cup semisweet chocolate chips (melted)
3 tablespoons peanut butter (melted)
Preheat oven to 350℉. Whisk together butter and sugar by using an electric mixer. Button on medium-speed and mix for about 2 minutes until the mixture light and fluffy. Add eggs and vanilla and continue to beat until combined.
In a bowl, stir together the flour, cocoa, baking soda, cornstarch and salt. Then add the dry ingredient mixture to the wet ingredients and beat on medium-low speed until just combined. Then carefully fold in the peanut butter by hand until all combined.
Add some butter in an 8 inchCast iron skilletand swirl the pan until well-greased all sides. Then press the dough into an even layer in the pan. Be sure to leave a half inch border around the edges so that the dough is not actually touching the sides of the pan.
Transfer the pan into the preheat oven and bake for 18 minutes until the center is set and a toothpick inserted in the center of the cookie comes out clean.
Remove the pan from the oven and let it cool for 5 minutes on a wire rack. Top with ice cream and sprinkle on additional peanut butter cups. Melt some chocolate and peanut butter in separate bowls in the microwave. Drizzle on top and serve it in the end!
Instead of stirring in chocolate chips, I gently fold in some mini peanut butter cups. I recommend saving a few to press on top of the dough before baking so that you can see these beautiful things. If you really want them to hold their shape and not melt like mine did, freeze them beforehand! Try not to over bake them. It’s tough to tell when the cookies are over baked because they are so dark. But it looks like a masterpiece especially serving with ice cream, melted peanut butter and chocolate and a few more halved peanut butter cups. You can bake this fudgy brownie like (accurately, the inside of the cookie is much like moist fudgy brownies!) cookie on Saturday since it can really satisfy your appetite and help you enjoy every minute in such a wonderful day! One bite will have you forget everything else going on in your busy life. Forget the deadlines, errands, and unmade bed. After you enjoy this one pan cookie, all you will be thinking about is peanut butter and chocolate. When it comes to serving skillet cookies, I enjoy plopping a scoop of ice cream on top and handing everyone a spoon rather than serving the cookie in separate pieces. I use to cut into pieces, but nowadays I change my mind and eat the directly once the cookie is done. I mean serious, you will fall in love with this way to enjoy the food!
What could be better than eating homemade cookies! Next time, I will show you another one of the best cookie recipes by using aCast iron skillet. It isHARVEST CHOCOLATE CHIP COOKIE CAKE. I am really too impatient to describe just how good these are. I spent a good week working on perfecting the recipe, making a batch every other day. If you think chocolate chip cookies may not seem that fantastic, it is probably because you haven’t had one of these cookies yet! And if you are a chocoholic, besure not miss the recipe!
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