Some weeks are hard. Some weeks you need to make up words. Some weeks require chocolate and peanut butter.
You see, I haven’t been sleeping well. When I don’t sleep, I start to go a little loopy. I can’t seem to quite discover the source of this insomnia, but if it doesn’t improve, I might go right over the edge. I’ve often lamented the necessity of sleep so that I could spend more time reading awesome books and watching movies. Alas, when I don’t get enough of it, my body lets me know I’m in trouble right away.
My sleep deprived brain would have had me eating every single one of these cookies if I thought I could get away with it. They stayed soft for days, they were deliciously sweet, and they fed my peanut butter addiction in the best possible way. And then there was that lovely layer of chocolate. This whole situation is pretty much perfect.
Even bordering on incoherence, I think I could manage to throw these cookies together. I kept things simple and classic by using the recipe off the Jif peanut butter jar and switching the shortening to butter. Then I squished two squares of Hershey’s Special Dark Chocolate into the cookies the moment they came out of the oven. The heat from the cookies should be enough to melt the chocolate after about a minute. If not just place them back into the warm oven for about 30 seconds. Give it a pretty little swirl, then refrigerate them to set the chocolate, or just eat it with the chocolate all gooey. Either way, it’s worth staying awake forever for.
I hope you’re sleeping soundly, and I hope you’re eating more than your fair share of cookies. That’s what I’d do.
- 3/4 cup creamy peanut butter
- 1/2 cup butter, softened
- 1-1/4 cup brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1-3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 12 fun size Hershey's Special Dark bars broken in half
- Preheat oven to 375 and line a cookie sheet with parchment paper.
- In a large mixing bowl, beat together peanut butter, butter, brown sugar, milk, and vanilla until well combined. Add the egg and continue beating until everything is smooth.
- In a separate bowl, combine flour, baking soda, and salt. Stir together for 30 seconds.
- With your mixer on low, slowly add the flour mixture and beat until everything just comes together.
- Scoop out your dough about a tablespoon at a time, leaving space for the cookies to spread. Gently press two fingers into the center of each dough ball to help flatten it.
- Bake for 7 to 8 minutes or until the cookies just barely start to brown around the edges. Immediately press a half bar of chocolate into each cookie. Give it a few seconds to melt, and then use an offset spatula or a butter knife to gently swirl the chocolate. Or just leave it looking like a Hershey bar. That's cool, too.
- Allow the cookies to cool on a wire rack, then transfer to the fridge if your kitchen is too hot for the chocolate to harden.
- Do your best not to eat every last one all by yourself.