Chocolate Covered Raisin Peanut Butter Cookies

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About: I'm just a creative person! I enjoy drawing and painting, crafting, cooking & baking and even cake decorating. I sew, knit and crochet and like wood working and metal work, jewelry, beading, clay, and a hund...

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

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    18 Discussions

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    canucksgirlbajablue

    Reply 6 years ago on Introduction

    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.
    :-)

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    canucksgirlbajablue

    Reply 6 years ago on Introduction

    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.

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    canucksgirlsunshiine

    Reply 6 years ago on Introduction

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

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    onrustsunshiine

    Reply 6 years ago on Introduction

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

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    sunshiineonrust

    Reply 6 years ago on Introduction

    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.

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    canucksgirlonrust

    Reply 6 years ago on Introduction

    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!

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    canucksgirlonrust

    Reply 6 years ago on Introduction

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

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    onrustonrust

    Reply 6 years ago on Introduction

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

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    canucksgirlonrust

    Reply 6 years ago on Introduction

    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.

    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.