Equipment
Ingredients
Main
- 460 g peanut butter, processed, not natural
- 400 g granulated sugar
- 3 eggs
- 4½ g salt
- 85 g bittersweet chocolate, chopped
- 18 g cocoa powder
Nutrition (per serving)
Method
Preheat oven to 175°C (350°F). Line two large baking sheets with parchment paper.
Beat peanut butter and sugar in a mixer on high speed for 1 minute. Add eggs and salt, then beat on medium speed for 1 minute until combined.
Divide the dough into two equal portions. Mix chopped chocolate and cocoa powder into one half of the dough until incorporated.
Combine 15ml (1 tbsp) of plain dough and 15ml (1 tbsp) of chocolate dough. Press them together and roll into a ball.
Place balls 4cm (1.5 inches) apart on the baking sheets. Flatten each ball to 1.3cm (0.5 inch) thickness using a glass bottom dipped in sugar.
Bake for 14 to 16 minutes at 175°C (350°F), rotating sheets halfway through, until cookies are set and slightly puffed.
Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Chef's Notes
- For the smoothest peanut butter dough, ensure your peanut butter is at room temperature and well-stirred before measuring. Creamy, processed peanut butter works best for a consistent texture.
- Don't overmix the dough after adding the eggs and salt; overdevelopment of gluten can lead to tough cookies.
- When swirling the two doughs, avoid overworking them together. A few gentle folds will create beautiful marbling without muddying the flavors.
- Using a cookie scoop will ensure uniform cookie size, which leads to even baking. If you don't have one, a tablespoon measure is a good alternative.
- The sugar coating on the glass for flattening is crucial for preventing sticking and adding a delightful crunch to the cookie's surface.
Storage
Refrigerator: 7 days — Store in an airtight container.
Freezer: 3 months — Thaw at room temperature.
Reheating: Microwave for 10 seconds to soften chocolate if desired.
