PEANUT BUTTER RITZ DOUBLE CHOCOLATE CHUNK COOKIES
- 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
- FOR THE PEANUT BUTTER CHUNKS
- Combine the peanut butter, unsalted butter and brown sugar in a small saucepan. Stir until bubbles begin to appear. Remove from the heat.
- Add the icing sugar a couple of tablespoons at a time, stirring well between each addition.
- Drop tiny bits of the peanut butter filling onto a tray lined with baking paper. Put in the freezer while you make the cookies.
- FOR THE COOKIES
- Preheat the oven to 180 C (350 F) and line a couple of trays with baking paper.
- Crush the Ritz crackers into small chunks with a rolling pin or mortar and pestle.
- Using an electric mixer, beat the butter and both sugars until well combined and visibly lighter. Add the egg and beat until incorporated.
- Mix in the flour, cocoa, Ritz crackers, baking soda and salt. Then gently fold in the chocolate chips and peanut butter chunks.
- Scoop tablespoons of dough onto lined trays and bake for 10 minutes. Makes 22 cookies. Recipe can easily be doubled.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2012/07/21/peanut-butter-ritz-double-chocolate-chunk-cookies/
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