Recently a Facebook friend asked me to tweak my classic chocolate chip cookie recipe. He wanted to make chocolate peanut butter chip cookies. And he was fairly specific, which I love in recipe requests. “I would like to add cocoa powder to make them chocolately, but don't want them to be too dry.” Sounded good to me!
At first, I did just what Jon asked for in the cookie. I added cocoa powder to the chocolate chip cookie recipe and cut back on the rice flour a little. The cookies were okay. But who wants a cookie that's just okay?
No one, that's who. For the next batch, I added melted chocolate along with the cocoa powder to up the chocolate factor. Instead of creaming the butter, I melted it, for a softer cookie. As I stirred peanut butter chips into the chocolate batter, I muttered, “You got peanut butter in my chocolate!” I laughed at my own joke because no one else was there to appreciate my callback to a late 1980s Reese's commercial. Of course, I had to finish the bit, “You got chocolate in my peanut butter,” I replied to myself.
And then it hit me. Why not also make a batch of peanut butter cookies with chocolate chips?
So I did.
For the peanut butter cookies with chocolate chips, I slightly varied my flourless peanut butter cookies. The original recipe, made with no flour, makes a thin, crisp cookie. That's not what I wanted. For these cookies, I wanted a thick, chewy cookie. I added an extra extra egg and just enough rice flour to give the cookies body.
Both batches of cookies came out perfectly. The chocolate cookies with peanut butter chips are rich and chocolately. The peanut butter cookies with chocolate chips are super peanut buttery. With both recipe, you can decide whether you want peanut butter (chips) in your chocolate (cookies) or chocolate (chips) in your peanut butter (cookies).