Yin Yang Yumminess

Is ‘Yumminess’ even a word? If it wasn’t before, it sure is now after making these cookies. Described by my husband as “the kind of cookie you don’t want to be over”, this soft cookie crossover between a chocolate chocolate chip cookie and a peanut butter cookie, is like a peanut butter cup on steroids.

We were hosting a backyard party this weekend and I was looking for a recipe that would satisfy the widest array of tastebuds while spending the least amount of time in the kitchen as possible. I found this recipe on Pinterest and decided it looked too good not to try. The result was a DELICIOUS cookie that was a serious hit with our guests. The recipes themselves are really simple, but you have to be prepared to make two different kinds of batter, and have the time to chill them as per the recipe’s instructions. I cut down slightly on the chilling time because I was in a rush (1.5 hours instead of the recommended 2) and it was fine, but the chocolate batter was still a bit sticky and would have done well with an extra half hour of chilling. If you make the chocolate batter first, and stick it in the fridge before making the peanut butter batter, you should be good to start a timer for about an hour and a half once you finish the second dough.

The only thing I would change the next time I make them is cut down slightly on the peanut butter and the chocolate chips in the peanut butter cookie recipe. This dough was a bit more dense than the chocolate one, so I think I would probably use a scant 3/4 cup of peanut butter instead of the full 3/4 cup. I also found when I was putting the cookies together that the dough-to-chip ratio was a bit off in the peanut butter cookies, so I think I would probably cut down from 1 cup of chips to 3/4 cup or so. I would also try making a parve (non-dairy) variation by replacing the butter with non-dairy margarine, the milk with almond milk, and the chips with non-dairy chips. Otherwise, these cookies are really just heavenly.

I highly recommend trying them!!

Chocolate Peanut Butter Cup Chocolate Chip Yin Yang Cookies

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Chocolate Cookies

1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup plus 2 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2 tbsp milk
1 cup semi-sweet chocolate chips

Peanut Butter Cookies

1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup brown sugar
1/4 cup sugar
1 large egg
3/4 cup creamy light peanut butter (a little under 3/4 cup would work well too)
1 tsp vanilla extract
1/2 tsp baking soda
1  1/4 cups all-purpose flour
1/4 tsp salt
3/4 cup semi-sweet chocolate chips

  1. Begin by making the chocolate dough- cream the butter and sugars together in a stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips. Transfer out of the stand mixer bowl to another bowl, cover loosely with plastic wrap, and chill in the fridge for 1.5-2 hours.
  2. Make the peanut butter dough- cream the butter and sugars together in a stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Combine the baking soda and flour, and then slowly mix it in, adding small amounts at a time. Do not over mix. Fold in the chocolate chips. Cover loosely with plastic wrap and chill for approximately 1.5 hours.
  3. Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Pinch off roughly 1 tablespoon of peanut butter cookie dough (a little smaller than a golf ball). Roll into a ball. Pinch off the same amount of chocolate cookie dough. Roll into a ball. Push the two balls together, smoothing the edges of one dough on top of the other, so that you have one large (oddly shaped) ball.  Repeat for each cookie.

    photo (4)

  4. Bake for 11-13 minutes, depending on your oven, but be sure not to over bake (my oven required the full 13 minutes- adjust accordingly if you’re baking on convection). The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool completely (you actually have to do this!) on the cookie sheet and they will continue to “bake” and set. As they cool, the cookies will firm up.

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