Peanut Butter and Cocoa Cookies

Peanut Butter and Cocoa Cookies

6 ounces butter

1 cup chunky peanut butter

½ cup granulated sugar

½ cup packed dark brown sugar

1 egg

1 teaspoon vanilla extract

1¼ cups pastry flour

½ cup Dutch cocoa

½ teaspoon baking soda

½ teaspoon salt

Heat oven to 350 degrees. Line cookie sheets with parchment paper.

In an electric mixer with a paddle attachment, cream the butter, peanut butter and sugars in mixer until combined and light. Add egg and scrape down. Blend completely. Add vanilla.

In a medium bowl, sift the pastry flour, cocoa, baking soda and salt. Add all at once to the mixer and mix only until a dough forms.

Using a portion scoop (small ice cream scoop) for uniform sizing, scoop the cookies out onto a parchment lined sheet pan, leaving 1-1½ inches between cookies. Press lightly with fingers or a fork to flatten to ½-inch thickness. Bake 13-15 minutes. Cool completely before moving.

Makes 12 large or 18 medium cookies.

Chef Melina Kelson-Podolsky, Kendall College, Chicago