If you ask me, the best peanut butter cookies are a little chewy and almost raw in the middle. When I set out to create my own recipe, that's what I had in mind, and I think I succeeded. But after making these half a dozen times, I realized I wanted something more. So I poked around the pantry and found some dried cherries. Just like that, chocolate peanut butter cups met peanut butter and jelly.
Technique tip: The cookies can be stored in an airtight container at room temperature for up to 3 days.
- 1 cup smooth peanut butter
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup dark chocolate chunks, chopped
- 1/2 cup dried cherries, chopped
1. Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 F. Line two large baking sheets with parchment paper.
2. In a large bowl, using a wooden spoon, mix the peanut butter, 1/2 cup of the sugar, the egg, baking soda, and salt. Stir in the chocolate and cherries.
3. Using a 1-tablespoon measure, scoop heaping tablespoons of the dough onto the prepared baking sheets and then roll them into balls (you should have about 24, depending on how much dough you've snacked on). Dip a fork in the remaining 1/4 cup sugar and make a crosshatch pattern on the cookies; dip the fork in sugar before marking each cookie.
4. Bake the cookies for about 15 minutes, until golden and set; shift the baking sheets from front to back and bottom to top halfway through baking. Let cool for 5 minutes, and then transfer to a wire rack to cool completely.
Excerpted from Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious by Justin Chapple. Copyright © 2018. Reprinted by permission of Houghton Mifflin Harcourt.
TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.