Email to Cat      

Peanut Butter Chocolate Chunkers

Source of Recipe


The All-American Cookie Book






List of Ingredients



• 2-1/2 cups all-purpose flour
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 1-1/4 cups smooth or crunchy peanut butter
  
• 1 cup unsalted butter, slightly softened
  
• 1-1/2 cups packed light brown sugar
  
• 2/3 cup sugar
  
• 2 large eggs
  
• 1 Tbsp light corn syrup
  
• 2 tsp vanilla extract
  
• 10 ounces bittersweet or semisweet chocolate, chopped
  
• 1/2 cup chopped unsalted peanuts, for topping
  






Instructions



1. Preheat the oven to 350 degrees (F). Grease several baking sheets or coat with nonstick spray.
   
   
2. In a medium bowl, thoroughly stir together the flour, baking soda and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the peanut butter, butter, brown sugar and sugar until well blended and fluffy, about 2 minutes. Add the eggs, corn syrup and vanilla and beat until well blended. Beat or stir in the flour mixture until evenly incorporated. Stir in 1 cup of the chopped chocolate. Let the dough stand for 5 minutes, or until firmed up slightly.
   
   
3. Shape portions of the dough into 1-3/4-inch balls with lightly greased hands. In a small bowl, stir together the remaining chocolate and the peanuts. Dip one half of each ball into the chocolate-peanut mixture until some bits are embedded. Place the balls, coated side up, on the baking sheets, spacing about 2-3/4 inches apart. Pat down the tops of the balls just slightly.
   
   
4. Bake the cookies, one sheet at a time, in the upper third of the oven for 13 to 16 minutes, or until lightly browned all over, slightly darker at the edges and slightly soft when pressed in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning.
   
   
5. Transfer the sheet to a wire rack and let stand until cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
   
   Store in an airtight container for up to 1 week, or freeze for up to 1-1/2 months.
   
   Makes about 35 cookies.