Peanut butter and dark chocolate. Need I say more? No, I need not. (I mean, C'mon!) So read along for the recipe and and my review of a the new nordic ware prism bakeware! (It's seriously the best.)
This recipe makes approximately 32 cookies
You will need:
½ cup butter (1 stick, room temp)
½ cup brown sugar
½ cup sugar
¼ cup creamy peanut butter
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
¼ cup cocoa
1 ½ cup flour
½ cup dark chocolate chips (plus ¼ cup extra for drizzle)
*Please take care when scooping your flour. Measurements need to be exact or you will end up with a dry, crumbling dough. Scoop and level the flour, making sure not to pack it.
In the bowl of a stand mixer combine butter, both sugars, and peanut butter. Mix well for 2 minutes. Add vanilla and egg and mix another minute.
Next, add salt, soda, cocoa and flour and mix 2-3 minutes. Add chocolate chips and mix to combine. Cover bowl and chill in fridge for one hour.
When ready to bake, preheat oven 375F
Measure the dough out in heaping tablespoons and roll into balls.
Bake for 10-12 minutes
While the cookies cool, prepare the drizzle. In a microwave safe bowl melt the ¼ cup chocolate chips. Should take about one minute, but stop and stir 30 seconds in.
Once the chocolate is melted to a drizzling consistency pour it into a ziplock bag and snip off one corner of the bag. Drizzle over cookies and sprinkle with the flake salt.
Prism bakeware review:
Isn't this nordic ware baking sheet gorg?? I love it! I've baked veggies and fries on it (to perfection, I might add) but knew the real test would be cookies. And I wasn't disappointed! The herringbone pattern isn't just for looks (though it is pretty darn cute) but it actually helps with airflow while the cookies bake, delivering a perfectly crisp edge (not burnt!) and a soft middle. Cookie perfection! No scratching, no warping, non stick, easy to clean and made in USA. Nordic ware, I love you. You never disappoint!