Tuesdays with Dorie: Chocolate-Peanut Butter Crisscrosses

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Until recently, my dessert after eating a jar of salad for lunch, was one mini Reese’s Peanut Butter Cup. Everyday. I used a knife or spoon to cut off the tiniest piece and let it dissolve on my tongue. My goal was to make it last at least 15-20 minutes. It was well worth the 80 calories.

So when I read Dorie’s suggestion for adding cocoa and chocolate chunks to her Peanut Butter Crisscrosses, I was all over it. Plain peanut butter cookies never were my favorite.

I liked the sugary, crispy crust and chewy interior but the chocolate chunks were the best part. The not so good part? Rolling each cookie by hand and then into sugar, and then pressing with a fork. But it was all fun—this one time.

Go see Jasmine of Jasmine Cuisine to get the recipe or buy Dorie’s book Baking, From My Home to Yours.

Other chocolate cookies you might enjoy….

Chocolate Cupcake Tops

Toffee Bars Made Easy

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{ 15 comments… read them below or add one }

Caitlin September 11, 2010 at 11:01 pm

I made peanut butter cookies the other day with chocolate chips and pecan chips. And while they were fabulous, I bet that a little bit of crunch would be fabulous with these. Pecans are better for you than peanuts and you can always subsitute almond butter which is better for you than peanut butter 😛

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Elizabeth September 9, 2010 at 3:18 pm

Yum! What a gorgeous photo. And I’m not just saying that because of the shards of Ghiradelli chocolate…drool…

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Mimi September 8, 2010 at 11:37 am

The chocolate version looks great. We all love pb cookies so I didn’t alter the original recipe just to see how it compared to our favorite pb cookie.
Mimi

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Flourchild September 8, 2010 at 9:33 am

The chocolate version looks tasty. Im glad you liked the recipe! Your cookies look wonderful!!

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Jill September 8, 2010 at 7:15 am

The chocolate version looks good. Mini chips were in half of my cookies and I liked that version best. These were putzy to roll in sugar and then press flat though.

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Judy September 7, 2010 at 11:04 pm

The chocolate version looks really delicious. I’ll have to play around with that one next time.

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Katrina September 7, 2010 at 10:22 pm

Fun to see someone actually do the chocolate version. I just made the pb cookies and added lots of chocolate. While I’m kind of a true blue chocolate chip cookie gal, these are good pb cookies.
Yours look great.

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Pamela September 7, 2010 at 8:54 pm

Next time, I’m trying the chocolate version! Yum…

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tia September 7, 2010 at 4:34 pm

your choc version looks wonderful.
My version of these is PB and White Chocolate thumprints. Great job this week!

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Jeannette September 7, 2010 at 1:01 pm

how can you make a reese’s last that long?? kudos to your will power!

your cookies look fab!

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peggy September 7, 2010 at 9:02 am

I wish I had thought to add chocolate. Your photo is just fabulous. Didn’t you just love eating these??? I actually love the criss crossing part. 🙂

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Madam Chow September 7, 2010 at 8:22 am

Ah, Reese’s, a favorite in my house. Which is why I NEVER buy them for Halloween! These look great, but I am intrigued by those frosted cupcake top cookies!

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Mary September 7, 2010 at 7:12 am

You always have such great photos! They look great with the chocolate. I used a scoop like Kimberly to make it a bit quicker.
🙂

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Kimberly September 7, 2010 at 6:58 am

Your cookies look great! I meant to try the chocolate version but forgot in the heat of the moment! I used a scooper and dropped them right in the the sugar – it made the process a little quicker and neater.

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cindy harris September 7, 2010 at 12:29 am

I do like a good PB cookie, these were excellent. I can’t wait to try the chocolate variation. They look yummy!

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