I made these cookies five years ago for a bunch of volunteers at our local historical society/museum. Back then, I added some extra flour to get plumper cookies, since these turn out a little flat. This time, no extra flours, and I just dealt with flat-ish cookies.
Flat or plump, these are an improvement over the classic peanut butter cookies. Milk chocolate works better in these than semi-sweet or dark chocolate. I went with big feves for two reasons – maximum chocolate surface area, and laziness (so I didn’t have to chop up a bar of chocolate).
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Peanut Butter Cookies with Milk Chocolate Chunks (Baked: New Frontiers in Baking, p. 140)
How much extra flour did you add? I’d be curious to experiment a little…