Chocolate Covered Raisin Peanut Butter Cookies

Intro: Chocolate Covered Raisin Peanut Butter Cookies

These Chocolate Covered Raisin Peanut Butter Cookies may be one of the fastest, easiest and most decadent cookies I have ever made. Just don't let their simplicity fool you. There is something magical that happens to these ingredients in the oven. I have converted many non raisin lovers and non peanut butter lovers to this recipe. PLUS, you do NOT NEED FLOUR!

So where did this recipe come from? Well a few years ago, as I was in the midst of making cookies I found that someone in my household had absconded with the chocolate chips. Regardless of my toe tapping, no one owned up to this theft. Luckily I had a "secret stash" left over from Hallowe'en, which I immediately raided in order to complete my recipe.

With a few tweeks since then, I have perfected this recipe and I am proud to share it with all of you.

This recipe makes about 40 small cookies. Enjoy!

STEP 1: Ingredients

2 cups Chunky Peanut Butter (The kind with the peanut pieces in it)
1 cup White Sugar
2 eggs
1 cup Chocolate Covered Raisins

Tools You Will Need:

Oven
Fridge (To keep dough cool between batches)
Cookie sheet (Use 2 if you have them available)
Mixing Bowl
Measuring Cup
Spatula or Mixing Spoon
Table spoon to portion out the dough
Oven Mitt
Wire Rack * (For cooling)

* If you don't have a wire rack, you could use the wire shelf from your toaster oven, or you could simply place the cookies to cool onto a plate covered with some paper towel.

STEP 2: Making the Chocolate Covered Raisin Peanut Butter Cookies

Preheat your Oven to 325F

In a mixing bowl, combine peanut butter, sugar and eggs. Mix well. Fold in Chocolate Covered Raisins until distributed.

TIP: If you find your kitchen is on the warm side (like mine was), you should put your mixed ingredients into the fridge for about 5 minutes before you proceed.

STEP 3: Shaping and Baking Your Chocolate Covered Raisin Peanut Butter Cookies

Take slightly heaping tablespoons of your mixture and transfer to un-greased cookie sheet. Leave about 1 1/2 inches between cookies.

Once your pan is full, place cookies into oven for 15-17 minutes. You don't want to over bake your cookies.

Refrigerate your bowl of remaining cookie dough while the first batch is in the oven.

After 15-17 minutes, using an oven mitt, take your cookies out of the oven, and leave them on the cookie sheet for about 10 minutes to cool before transferring them onto a wire rack to cool completely.

If you have a second cookie sheet that you can use, repeat the process of scooping out the dough mixture and filling the pan. If you do not have a second cookie sheet, you will need to wait for the first batch to cool and then for the pan to completely cool before adding another batch of dough. - DO NOT PUT DOUGH ONTO A HOT COOKIE SHEET

Repeat process with remaining cookie dough.

Recipe yields approximately 40 cookies.

STEP 4: Ta Da! - Chocolate Covered Raisin Peanut Butter Cookies

That was easy wasn't it?

Now all you need is a nice cold glass of milk.

These cookies are soft and creamy with a slightly salty crunch from the chunky peanut butter. The morsels of chocolate covered raisins give a melt-in-your-mouth sweetness that can only be experienced to fully appreciate.

Enjoy!

- canucksgirl

Comments

[bajablue]

Faved! Gotta try these cookies once the weather cools down!!!

[canucksgirl]

Thanks. They are very good. I might make more as I finally got myself a smaller table-top oven to cook stuff in (its like an oversized toaster oven). Best thing ever.
:-)

[bajablue]

I hear you about Toaster Ovens.  That's my only baking appliance in Baja... and that's where it is right now!

Have you seen this yet?

How to keep your family OUT of the kitchen.

[canucksgirl]

No, darn it. I missed another good one. But I just checked it out now. I wouldn't have thought about half those appliances being used outside. Awesome idea.

[sunshiine]

This looks so easy and yummy to boot! I will try this on hubby! Thanks for sharing.
Sunshiine

[canucksgirl]

Thanks sunshiine! yes, these cookies are incredibly fast and easy to make. I hope you and the hubby enjoy them. :)

[sunshiine]

You are welcome. I am hungry and thought I would take another peek at these.

[onrust]

There I go again. Looking at food first thing in the morning......you girls are killing me.

[sunshiine]

I am thinking of one that you can't resist. It may surprise you once I figure it out. It will be egg related LOL.

[canucksgirl]

Can't wait!

[canucksgirl]

You only need 4 ingredients and you can have a batch of your own. They are super fast and easy to make. Plus they taste even better than they look!

[onrust]

Man those look killer. Your photos are great.

[canucksgirl]

Thank you. They were very good, but didn't last long around here... VERY popular cookies.

[onrust]

Does that's peanut butter say crunchy........in French? Now that's interesting.

[canucksgirl]

That it does. In Canada we have to "respect the other official language" which happens to be French. As a result, ALL our packaging must include both English text as well as French.

[jcanuck]

Only four ingredients! amazing.

[Penolopy Bulnick]

It is crazy how few ingredients you need! Awesome recipe!

[canucksgirl]

Thanks :D - I know when you first look at the ingredient list, you'd think something is a miss, but that's all you need! They have turned out great every time I've made them, but they never last long. They get eaten pretty quickly around here.