Black & Tan: PB and Chocolate Cookies

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

Ingredients:

1/4 Cup Shortening

1/4 Cup Butter

1/2 Cup Peanut Butter

1/2 Cup Brown Sugar

1/2 Cup Granulated Sugar

1 Egg

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.