Monday, January 21, 2013

Chocolaty Peanut Butter Cookies

Putting a spin on the classic peanut butter cookie, this recipe features Taza Cinnamon Chocolate Mexicano, made right here in Somerville but available at many stores and online. I think the stone-ground texture and the extra kick of cinnamon really add a unique quality.

- 1 cup pasture-fed butter
- 1 cup peanut butter without hydrogenated vegetable oils.
- 1 cup white cane sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 1/2 cups unbleached flour
- 2 teaspoons baking soda
- 1/2 teaspoon cream of tartar
- 6 ounces dark chocolate, chopped into 1/4 inch squares


1. Preheat oven to 375.
2. Cream together butter, peanut butter, and sugars.
3. Beat in eggs.
4. In a separate bowl, sift together flour, baking soda, cream of tartar, and salt.  Stir into batter.
5. Stir in chocolate chunks.
6. Put batter in refrigerator for one hour so it's not too sticky to work with.
7. Roll into 1 inch balls and put on ungreased cookie sheets.  Flatten each ball with a fork, making that "I'm a peanut butter cookie, what are you?" criss-cross shape.
8. Bake for 10 minutes, until golden brown.
9. Transfer to wire racks to cool.

Yields 4 dozen cookies.

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