There is a reason why Reese’s Peanut Butter Cups is the best selling candy bar in the United States. The candy bar is the perfect marriage of chocolate and peanut butter and it’s one of my favorite candy bars. I never buy them, but every Halloween I find myself scavenging through my kids’ trick-or-treat bags, looking for that distinct orange wrapper. I wanted to capture that flavor in a cookie, and I chose to create a chocolate cookie with peanut butter flavor rather than a peanut butter cookie with chocolate flavor. At first glance, you wouldn’t know there was peanut butter in these cookies. They look like chocolate cookies with chocolate chunks, but once you take a bite, both the chocolate and peanut butter flavors are pronounced. It’s rich, soft, and slightly chewy. If you are allergic to peanut butter, you can substitute the peanut butter with an equal amount of almond butter. Either way, the cookies will be delicious. A tall glass of milk is a must for these cookies. Enjoy!

Chocolate-Peanut Butter Cookies

Yield: about 18 large cookies

1 1/4 cups of Sonora wheat flour* or unbleached all purpose flour
1/4 cup Valhrona cocoa powder
1 teaspoon of baking soda
3/4 teaspoon of sea salt
1/2 cup of unsalted butter at room temperature, preferably organic
1/2 cup of brown sugar
1/3 cup of granulated sugar
1/2 cup of organic creamy peanut butter (w/o sugar or salt)
1 large egg
1 tablespoon of vanilla extract
6 oz of good quality dark chocolate, chopped into 1/4 inch pieces

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

2. In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.

3. In a stand mixer, add the butter and the sugars. Beat on medium speed for 2 minutes.

4. Scrape the sides and add the peanut butter. Beat for 1 more minute.

5. Scrape the sides again and add the egg and the vanilla extract. Beat until just combined.

6. Set the mixer to the lowest speed. Slowly add the dry ingredients until just combined.

7. Finally, add the chopped chocolates and mix on low for about 15 seconds.

8. Using a 3-tablespoon ice cream scoop, scoop the cookie dough 2 inches apart on the baking sheet.

9. Press down with the palm of your hand to flatten.

10. Bake in the the oven for 8-10 minutes. Don’t overbake because you want the cookie to be slightly chewy and soft.

11. Transfer to a baking sheet and cool for 15 minutes. Serve warm with a tall glass of milk.

*I like to use the Sonora wheat flour from Grist and Toll.