Rich, with a fudgy texture, these cookies use only the best cocoa and chocolate ingredients for pure, dark-chocolatey bliss. If you’re a chocolate and peanut butter aficionado - meet your new favorite [organic, fair trade] cookie.
|Total: 50 min
Active: 30 min
|Yield: 45 cookies|
*This recipe is easiest with a stand mixer.
- 1/2 Cup (4 oz.) Cocoa Butter
- 1/2 Cup (4 oz.) Peanut Butter
- 3/4 Cup Brown Sugar
- 3/4 Cup Granulated Sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 Cup Ground Cacao Beans or Nibs
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 1/4 Cup Flour
- 8 oz. Dark Chocolate Chunks
- 8 oz. Mini Dark Chocolate Peanut Butter Cups
- Preheat oven to 350°F.
- Melt Cocoa Butter in oven while preheating.
- Peel wrappers off of Peanut Butter Cups.
- Beat together Cocoa Butter, Peanut Butter, Brown Sugar, Granulated Sugar and Vanilla Extract until creamy.
- Fold in egg.
- Fold in Cacao Beans, Baking Soda and Baking Powder until evenly distributed.
- Add flour on low speed until dough combines.
- Add chocolate chunks and peanut butter cups.
- Top cookie sheet with wax paper or silicone liner for baking.
- Scoop dough out in heaping tablespoons. Roll into balls and press down onto baking liner.
- Bake for 9-10 minutes.
- Remove from cookie sheet to cool.
This is one of my (Kim's) signature cookie recipes perfected over multiple decades. When I was growing up, I wanted to be the next Mrs. Fields. I love this cookie recipe because it's a crowd-pleaser and remarkably forgiving for substitutions. A few things I've learned over the years:
- Cocoa Butter - You can substitute other butters or oils, but they will not taste as chocolatey.
- Nut Butter - Substitute any nut butter you enjoy. Though both work equally well, I prefer creamy for this recipe.
- Brown Sugar - This is important for the soft, fudgy texture. Don't try to substitute this.
- Cacao Beans or Nibs (Ground) - I used unsweetened, natural cocoa powder for years. The cookies are richer and texture better with cacao beans or nibs. I use a food processor to grind mine.
- Flour - You can reduce this to 1 cup for an even softer, fudgier cookie.
- Nut Butter Cups - The bite-sized/mini cups have the best ratio of nut butter to chocolate for these cookies.
Where I have an opinion, I provided links to fair- and direct-trade, organic ingredients that I love and, in some cases, brands I use for our own Good King products.
In case you really want to know this for a cookie...😉