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
1 cup Chocolate Covered Raisins
Tools You Will Need:
Fridge (To keep dough cool between batches)
Cookie sheet (Use 2 if you have them available)
Spatula or Mixing Spoon
Table spoon to portion out the dough
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.