PBC Montage Cookies

These cookies are an absolute favorite of my husband’s and one of the very earliest contributions to Chocoholic Anonymous. The first time I ever made them he dubbed them “crack cookies”, but I thought that probably wasn’t the most appropriate name to give them. I’m sure he still thinks of them as “crack cookies”, but I christened them “PBC Montage Cookies”.

PBC for Peanut Butter Chocolate, and Montage for “producing a new composite whole from fragments”. While montage typically refers to creating a whole from fragments of pictures, film or music, I thought it was appropriate here as these cookies take elements from two classic cookie recipes, peanut butter cookies and chocolate chip cookies, and create a new cookie that is greater than the sum of its parts. Just to give them that little bit extra they are loaded with mini peanut butter cups and partially coated in a peanut butter chocolate mixture.

I challenge you to not go back for a second (or third, who’s judging?) of these cookies!

PBC Montage Cookies

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Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate chip, chocolate dipped, cookie, peanut butter, peanut butter cups

Servings: 36 cookie

Equipment

• mixing bowl (large)
• Electric mixer (hand or stand)
• baking sheets
• waxed paper
• double boiler
• measuring spoons
• measuring cups
• cookie scoop (tablespoon sized)

Ingredients

Cookies

• 1 ⅓ cup brown sugar firmly packed
• ½ cup butter softened
• ¼ cup peanut butter creamy or crunchy, not natural
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs large, room temperature
• 2 cup flour all-purpose
• 1 teaspoon baking soda
• 1 cup chocolate chips semisweet or bittersweet
• 1 cup Reese’s Minis Unwrapped

Coating

• 1 ½ cup chocolate chips semisweet
• 1 cup peanut butter baking bits
• 2 tablespoon shortening

Instructions

• Preheat oven to 350° F, very lightly grease cookie sheets or line with silicone baking sheets or parchment paper.
• In a large mixing bowl, cream together the brown sugar, butter and peanut butter until light and fluffy in texture.
  1 1/3 cup brown sugar, 1/2 cup butter, 1/4 cup peanut butter
• Add salt, vanilla and eggs, blend until creamy.
  1/2 teaspoon salt, 1 teaspoon vanilla extract, 2 eggs
• Add flour and baking soda and stir just until a soft dough comes together. Stir in the chocolate bits and the peanut butter cup baking pieces. Avoid over-mixing, or the cookies may become tough.
  2 cup flour, 1 teaspoon baking soda, 1 cup chocolate chips, 1 cup Reese’s Minis Unwrapped
• Drop the dough by the tablespoon on the prepared cookie sheets about 1 inch apart. Bake 10 – 12 minutes, the cookies should be light golden brown and barely set in the center.
• Remove from the oven, cool for about 1 minute and remove to racks to finish cooling.
• Layout sheets of waxed paper, enough to hold all of the cookies without touching.
• In a double boiler melt together the semi-sweet chocolate bits, the peanut butter baking bits and the shortening until perfectly smooth.
  1 1/2 cup chocolate chips, 1 cup peanut butter baking bits, 2 tablespoon shortening
• Dip each cookie into the chocolate mixture until about half the cookie is coated, gently shake the excess chocolate from the cookie and place it on the wax paper.
• Allow the chocolate to set, remove the cookies from the wax paper and store in an air tight container.