Instead of regular peanut butter cookies, how about using one of the new "chocolate" peanut butters? Some time back I bought a jar of Skippy Natural Peanut Butter Spread with Dark Chocolate (creamy). Would it lend the taste of chocolate to a peanut butter cookie?
Well, not much. The cookies are darker than regular peanut butter cookies and they come out of the oven with a hint of chocolate. But Reese Peanut Butter Cups they are not.
Using our standard - and much loved - peanut butter cookie recipe, I simply substituted the chocolate peanut butter.
Pinehaven Dark Chocolate Peanut Butter Cookies
1/2 cup margarine
1/2 cup chocolate peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon vanilla (artificial in my case)
1-1/4 cups white flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Cream margarine, chocolate peanut butter, white sugar, brown sugar, egg and vanilla together.
Combine remaining dry ingredients: flour, soda, salt
Blend into creamed mixture
Shape into one inch balls with a teaspoon, drop onto ungreased cookie sheet*
* Note: I use parchment paper on my cookie sheet for easy clean-up
Crisscross with a fork as desired, pressing down.
Bake at 375° for 12 minutes, a dozen at a time, evenly spaced
Makes 30 cookies
I tend to like larger cookies than many recipes call for. This recipe makes 30 of what, for me, is a standard size cookie. I made two dozen by pressing them down with a small glass dipped in granulated sugar but did not crisscross with a fork (these are the ones pictured). The remaining six I made as the recipe notes. Conclusion: save yourself some time. Just crisscross and leave it at that.
Added: Note 1 -What do I think of them? Well, I figured my comment about them not being Reese PB Cups offered somewhat of an explanation. With only a nuance of chocolate, they're pretty much regular PB cookies (which I love). They look a bit different (darker) but that's about the most I can say. Are they good? You bet!
Note 2 - This recipe makes a crispier cookie.