Eric's Favorite (Chocolate and Peanut Butter Marble Cookies)
These cookies have it all - brown butter, a dark chocolate side, a peanut butter side and oh, not to mention, they are HUGE. They taste like a brownie and a peanut butter cookie rolled in one. Soft in the middle, chew edges. There's a reason they are Eric's favorite.
Ingredients
- 226 grams/1 cup butter
For the brownie cookie:
- 118 grams brown sugar 1/2 cup 2 tablespoons, spooned and packed
- 1 tablespoon milk of choice
- 1 large egg at room temperature
- 50 grams white sugar 1/4 cup
- 175 grams flour 1 1/3 cup
- 2 tablespoons dutch process cocoa
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For the peanut butter cookie:
- 1 tablespoons milk of choice
- 118 grams brown sugar 1/2 cup 2 tablespoons, spooned and packed,
- 1 large egg at room temperature
- 75 grams creamy peanut butter 1/3 cup
- 50 grams white sugar 1/4 cup
- 183 grams flour 1 1/3 cup and 1 tablespoon
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For both:
- 113 grams 70% cocoa chocolate chopped
Instructions
- Add the 1 cup of butter (2 sticks) to a saucepan. Put the saucepan on low heat and melt the butter fully. Raise the heat to medium and stir constantly. Let the butter foam slightly. When it turns a rich brown color remove it from the heat and whisk until the butter turns dark brown.
- Divide the butter evenly into two large bowls. Since moisture has cooked off during the browning process, each bowl should contain about 100 grams of butter.
- Add 1 tablespoon of milk to each bowl and whisk to temper the butter. Let it cool for a few more minutes.
- Whisk one egg into each bowl. Then add the sugars and whisk again.
- For the chocolate batter, add in the flour, cocoa powder, baking powder and salt to one bowl. Stir to combine.
- For the peanut butter, whisk in the peanut butter to the second bowl, then add the flour, baking powder and salt. Stir to combine.
- Split the chocolate chips evenly between the cookies.
- Scoop out 3 tablespoons of the dough. Roll the dough together to create 10 large "marble" balls.
- Place the cookie dough balls on a parchment-lined baking sheet and chill in the refrigerator while you preheat the oven to 350°F.
- Bake for 10-12 minutes at 350°F. The key is to remove the cookies before they look fully done. They will continue to "cook" outside of the oven, so this method helps them maintain the chewy texture.
- Let cool and serve!