You've heard of the Black and White Cookie. And then there is the drink called Black and Tan. Well, meet the new Black and Tan: Peanut Butter and Chocolate Cookie. Such a simple recipe with a classic flavor profile. These cookies are very tender and soft. Enjoy with a tall glass of milk!
Black and Tan: PB and Chocolate Cookies
Yield: Approx 3 Dozen Cookies
1/4 Cup Shortening
1/4 Cup Butter
1/2 Cup Peanut Butter
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 and 1/4 Cup Flour
1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 12-oz Bag of Semi-Sweet Chocolate Chips
Step 1: Preheat oven to 350 degree Fahrenheit.
Step 2: In a large mixing bowl, cream together the brown sugar, white sugar, shortening, butter and peanut butter.
Step 3: In a seperate bowl, blend together the flour, baking powder, baking soda salt
Step 4: Add the egg to the creamed mixture and stir until well blended.
Step 5: Incorporate the flour mixture into the creamed mixture to make your cookie dough. Stir until well combined.
Step 6: Cover the dough with plastic wrap and place in fridge for 2 hours or overnight. It must be well chilled before baking!
Once the dough is chilled . . .
Step 7: Preheat oven to 350 degree Fahrenheit and prepare your baking sheets by greasing them.
Step 8: Portion out the cookie dough into 1 tablespoon lumps. I use a small cookie scoop which yields uniformed sized cookies. With a fork, lightly press down on the top of cookies. Do this again except press them in the opposite direction so that you get a nice criss-cross pattern on the cookie. Be sure not to flatten them too much. This should be done with a light hand, just enough pressure to indent.
Step 9: Bake 1 sheet of cookies at a time. Bake for 7 minutes. Remove from oven, let sit for 2 or 3 minutes to slightly cool, then remove them with a spatula to a cooling rack. Be sure to let them cool on the pan first - otherwise these will tear apart if you remove them right away.
Repeat Steps 8 and 9 until all cookies are baked. Once cooled . . . .
Step 10: In microwave bowl, place the chocolate chips. Microwave on low for 30 second intervals, stirring in between interval, until smooth and melted.
Step 11: Gently 'frost' half of each cookie with the chocolate. Return to cooling rack to let the chocolate set up. Once chocolate is set, store the cookies in an air-tight container with sheets of wax paper in-between each layer to prevent sticking.