Our sponsors for this event have provided us with some great prizes and we’d like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!
Take a look to see what might inspire you to break out the butter and sugar this weekend.
LOOKAT THAT PICTURE! LOOK AT HOW THICK AND SOFT THESE COOKIES ARE!!
Nothing beats biting into a thick, soft, extra chewy, extra flavorful, cookie. Especially when you only need to use 1 bowl to whip them up. And there are only 6 ingredients. CRAZY simple. And really...oh so addictive.
And the small ingredient list? The flourlessness? It just means the chocolate/peanut butter truly shine. So rich and out of control. I suppose I'd say these cookies taste like the inside of a Reese's cup...if you mixed it with cocoa powder....does that make sense? Trust me on this one-it's goooood.
Thick & Soft Chocolate Peanut Butter Cookies
Makes approx. 13-20 cookies
- 1 cup + 2 tbsp. peanut butter (using natural/homemade peanut butter isn't recommended)
- 1 cup brown sugar, packed
- 1 egg
- 1 tbsp. vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- Using a hand mixer or stand mixer with the paddle attachment, combine the peanut butter, sugar, egg, and vanilla until fully combined and not super gritty (about 5 minutes)-scrape down the sides as needed.
- Beat in the cocoa powder and baking soda until fully incorporated. You'll want the dough to be crumbly but able to be shaped. If it seems too dry add an extra 1-2 tbsp. of peanut butter.
- Prepare a large plate or a smallish baking tray with wax or parchment paper.
- Using a medium cookie scoop (or 2 heaping tbsp. of dough) roll dough into balls. Place on the prepared plate/sheet and use a fork to create a criss-cross pattern on the top of each dough ball. Cover with plastic wrap and refrigerate for at least 2 hours (or up to 5 days) before baking.
- Preheat oven to 350F degrees and prepare baking sheet(s) with parchment paper, silpat, or coat with non-stick cooking spray.
- Place chilled dough balls on the baking sheet(s), spacing at least 2 inches apart.
- Bake 8-10 minutes, until just set around the edges. Err on the side of underbaking-they'll firm up as they cool. Allow to cool on sheet 5-10 minutes and then transfer to a wire rack to completely cool.
- Store cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Don't forget to enter the COOKIE WEEK GIVEAWAY!
How to enter (for more information about the giveaway read this post):
- Mandatory Entry: Leave a comment telling us know what your favorite cookie is to bake during the holidays.
- Many more additional ways to enter in the rafflecopter widget.