PBC Montage Cookies

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.

Course Dessert

Cuisine American

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

Prep Time 30

Cook Time 10

Resting Time 1

Total Time 1 40

Servings

Calories 184kcal

Equipment

mixing bowl (large)
electric mixer (hand or stand)
baking sheets
waxed paper
double boiler
measuring spoons
measuring cups
cookie scoop (#40)

Ingredients

Cookies

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

Coating

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

US Customary - Metric

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 vanilla and eggs, blend until creamy.
1 teaspoon salt, 1 teaspoon vanilla extract, 2 eggs
Add flour, salt and baking soda and stir just until a soft dough comes together. Stir in the chocolate bits and the peanut butter cups. Avoid over-mixing, or the cookies may become tough.
2 1/4 cup flour, 1 teaspoon baking soda, 1 cup chocolate chips, 1 cup Reese's Minis Unwrapped, 1/2 cup peanut butter chips
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 (about an hour at room temperature, or a few minutes in the refrigerator), remove the cookies from the wax paper and store in an air tight container.

Notes

You will have more coating mixture than you need to dip all of the cookies. This is because you need enough depth to allow even the last cookie to be dipped up to about the halfway mark. I like to repurpose any leftover coating mixture as a kind of magic shell topping for ice cream. You can also drizzle or dip just about anything else you like - other cookies, brownies, fruit (if that's your jam), be creative!

Nutrition