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Peanut Butter and Cocoa Cookies

Source of Recipe


Chef Melina Kelson-Podolsky



List of Ingredients



• 6 ounces butter
  
• 1 cup chunky peanut butter
  
• ½ cup granulated sugar
  
• ½ cup packed dark brown sugar
  
• 1 egg
  
• 1 teaspoon vanilla extract
  
• 1¼ cups pastry flour
  
• ½ cup Dutch cocoa
  
• ½ tsp baking soda
  
• ½ tsp salt
  






Instructions



1. Heat oven to 350° F. Line cookie sheets with parchment paper.
   
   
2. In an electric mixer with a paddle attachment, cream the butter, peanut butter and sugars in mixer until combined and light. Add egg and scrape down. Blend completely. Add vanilla. In a medium bowl, sift the flour, cocoa, baking soda and salt. Add all at once to the mixer, and mix only until a dough forms.
   
   
3. Using a portion scoop (small ice cream scoop) for uniform sizing, scoop the cookies out onto a parchment-lined sheet pan, leaving 1 to 1½ inches between cookies. Press lightly with fingers or a fork to flatten to ½-inch thickness. Bake 13 to 15 minutes. Cool completely before moving.
   
   Makes 12 large or 18 medium cookies.