‘Tis the season to make lots of cookies and overwhelm your coworkers with them. My dad bought me an old cookie recipe book in a used bookstore that was published in 1973 by a New York Times food columnist. It has a ton of really beautiful and unique cookies that I am pumped to bake! These chocolate peanut butter ripples are one of those unique cookies! You make two doughs–chocolate and peanut butter–and then you stack them like a pyramid, give them a little smoosh, and bake them. They flatten as they bake and look like little bullseyes.
These taste like chocolate peanut butter brownies, maybe because of the melted unsweetened chocolate in it. That would make it more dense, right?
They are fun to make and different from the standard chocolate chip and sugar cookies you see so much of during the holiday season.
And they are soooooooo yummy.
Chocolate Peanut Butter Ripples Recipe
Ingredients
For the chocolate dough
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1/4 tsp salt
1 tsp vanilla
2 oz unsweetened chocolate, melted
1 cup flour
For the peanut butter dough
1/4 cup creamy peanut butter
2 tbsp butter, softened
1/2 cup light brown sugar, packed
2 tbsp flour
Instructions
For the chocolate dough
1. Cream butter and sugar. Add egg, salt, and vanilla. Continue creaming.
2. Add melted chocolate and continue creaming.
3. Slowly add flour while using mixer on low until fully incorporated. Set aside dough.
For the peanut butter dough
1. Cream peanut butter and butter.
2. Add brown sugar and cream again.
3. Add flour and mix until fully incorporated.
To assemble
1. Preheat oven to 325 F and line three cookie sheets with parchment paper.
2. Take 1 tsp of chocolate dough and roll into a ball. Flatten and place on a baking sheet lined.
3. Take a scant tsp of peanut butter dough and roll into a ball. Flatten and place on top of tsp of chocolate dough.
4. Take 1/2 tsp of chocolate dough and roll into a ball. Flatten and place on top of the tsp of peanut butter dough.
5. Give it a good smoosh (press it down). Repeat until you run out of dough! You’ll use all three cookie pans and have about 12-15 cookies per pan.
6. Bake for 15 minutes, rotating the pans half way through the baking time.