Jumbo Dairy Peanut Butter Cookies

Food and prop styling by Goldie Stern
Photography by Moshe Wulliger

Chocolate and peanut butter are definitely one of my favorite combos, and blending them together in a dairy version really ups the yum factor. These cookies are absolutely irresistible, even straight from the freezer… Trust me, I would know! Guilty as charged!

YIELDS 16 JUMBO COOKIES

• ½ cup butter or margarine, room temperature
• ½ cup sugar
• ½ cup packed brown sugar
• ½ cup smooth peanut butter
• 1 large egg
• 1¼ cups flour
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 2 3.5-oz (100-g) bars good-quality milk chocolate
• 1 tsp butter or oil
• 1 cup chopped peanuts, for coating

Beat the butter or margarine in a mixer using the whisk attachment until creamy, about 2 minutes. Add both sugars and beat for an additional 2 minutes. Mix in the peanut butter and egg. Add flour, baking soda, baking powder, and salt and mix just until well combined and a smooth dough forms.

Wrap the dough in parchment paper and refrigerate for at least 3 hours. This helps keep the cookies from flattening too much during baking.