Perfect Peanut Butter Chocolate Cookies

March 17, 2013

I am very picky about my cookie recipes. They need to be soft and chewy. I hate when a cookie is only good the day you bake it. I need my cookies to be good 3 or 4 days later since there are only 2 people living at my house. This recipe is the PERFECT half peanut butter half chocolate cookie. The texture and chewiness is perfect and they were just as good 5 days later. This is a sure winner!

For the chocolate dough:
1/2 cup unsalted butter softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp. vanilla extract
1 cup all purpose flour
1/2 cup + 2 Tbsp unsweetened cocoa powder, slightly packed
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. half &half or cream
1/2 cup semi sweet chocolate chips
1/2 cup M&Ms

For the peanut butter dough:
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter
1 tsp. vanilla
1/2 tsp. baking soda
1 1/4 cups all purpose flour
1/4 tsp. salt
1/2 cup semi sweet chocolate chips
1/2 cup M&Ms

Make the peanut butter dough. Make the chocolate dough: cream the butter and sugars till light and fluffy. Beat in egg and vanilla till combined. Combine the flour, cocoa powder, baking soda and salt in another bowl. Slowly add it to the wet ingredients. Mix in the half & half and then fold in the chocolate chips and M&Ms. Chill dough for 1-2 hours. Preheat oven to 350 degrees. Roll 2 Tbsp. peanut butter dough into a ball. Then roll 2 Tbsp. chocolate dough into a ball. Roll peanut butter dough ball and chocolate dough ball together and flatten slightly on parchment lined pan. Bake for 11-12 minutes. Do not overbake.

Nutritions

Calories
271

Sodium
208mg
8% DV

Fat
14g
22% DV

Protein
4g
8% DV

Carbs
31g
10% DV

Fiber
1g
5% DV

Snack Baked