The combination of peanut butter and chocolate is always a match made in heaven, so, as part of our month of desserts, we asked Abbey Rodriguez of The Butter Half to share her special recipe. With oats, creamy peanut butter and a dollop of melted chocolate on top, these crumbly cookies are a slam-dunk paired with a tall glass of milk. Here’s how to bake them…
Peanut Butter and Chocolate Cookies
By Abbey Rodriguez
These cookies are a staple in our home — a family recipe that’s been passed down through generations. (The hard copy is splattered with butter grease and bits of dough from years of making them.) They take under 25 minutes to whip up and fit any skill level in the kitchen.
1 1/2 cups brown sugar
1 cup peanut butter
3/4 cups butter
1/3 cup water
1 teaspoon vanilla
3 cups oats
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 cup white sugar (for dipping)
1 1/2 cups semi-sweet chocolate chips
4 teaspoons shortening
Preheat oven to 350F. Beat sugar, peanut butter and butter until fluffy. Blend in water, egg and vanilla. Next, add oats, flour and baking soda. Mix well. Shape the cookie dough into 1-inch balls. Place them on ungreased cookie sheets. Flatten with the bottom of a glass dipped in sugar. Bake for 8-10 minutes.
While cookies are baking, boil a small saucepan of water. Sit a heat-safe glass bowl on top of the saucepan and melt the chocolate and shortening together. Stir constantly until smooth.
Remove cookies from oven and top each with 1/2 teaspoon of chocolate. Allow them to cool and set for 10-15 minutes.
Thank you so much, Abbey!