PEANUT BUTTER RITZ DOUBLE CHOCOLATE CHUNK COOKIES
 
 
Ingredients
  • FOR THE PEANUT BUTTER CHUNKS
  • ½ cup peanut butter (140g, 5 oz)
  • 30g unsalted butter (1 oz)
  • 2 tbsp brown sugar
  • pinch salt
  • ½ cup + 2 tbsp icing sugar, sifted
  • FOR THE COOKIES
  • 110g unsalted butter, softened (1 cup)
  • ½ cup brown sugar, packed
  • ¼ cup + 2 tbsp white sugar
  • 1 egg
  • 1¼ cup + 2 tbsp plain flour
  • ¼ cup + 2 tbsp cocoa
  • 14 Ritz crackers (or pretzels)
  • 1 tsp salt
  • ½ tsp baking soda
  • ¾ cup chocolate chips
Method
  1. FOR THE PEANUT BUTTER CHUNKS
  2. Combine the peanut butter, unsalted butter and brown sugar in a small saucepan. Stir until bubbles begin to appear. Remove from the heat.
  3. Add the icing sugar a couple of tablespoons at a time, stirring well between each addition.
  4. Drop tiny bits of the peanut butter filling onto a tray lined with baking paper. Put in the freezer while you make the cookies.
  5. FOR THE COOKIES
  6. Preheat the oven to 180 C (350 F) and line a couple of trays with baking paper.
  7. Crush the Ritz crackers into small chunks with a rolling pin or mortar and pestle.
  8. Using an electric mixer, beat the butter and both sugars until well combined and visibly lighter. Add the egg and beat until incorporated.
  9. Mix in the flour, cocoa, Ritz crackers, baking soda and salt. Then gently fold in the chocolate chips and peanut butter chunks.
  10. Scoop tablespoons of dough onto lined trays and bake for 10 minutes. Makes 22 cookies. Recipe can easily be doubled.
  11. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2012/07/21/peanut-butter-ritz-double-chocolate-chunk-cookies/