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Peanut Butter Chocolate Chunk Cookies from Baked’s Matt Lewis and Renato Poliofito

Peanut Butter Chocolate Chunk Cookies from Baked’s Matt Lewis and Renato Poliofito
Renato (L) and Matt outside
Baked in Red Hook Brooklyn
        I am sure there are any number of readers who don’t believe Andrew cooks anything that isn’t from Baked, the Brooklyn bakery we’ve raved about before.  Now into their second cookbook, Baked’s founders really do impress us time after time.  And if you’re in the mood for Christmas Cookie making, you couldn’t find a more delicious offering than these delicious chocolate-y, peanut-y treats.    This great recipe comes from  “Baked: New Frontiers in Baking” (Stewart Tabori Chang). It would make a terrific Christmas gift for any baker on your list.  And you can order it by clicking on the cover on the left. Order today and Amazon will get it to you in time for Christmas.  Back to our recipe:
Reese’s Signature Peanut Butter and Chocolate
Cup
        Peanut Butter and Chocolate are a classic combination.  Who amongst us has not loved every sweet and nutty bite of a Reese’s Peanut Butter cup?  Reese’s has made their signature treat ever since 1928.  In fact in one year they make enough of them to feed one to every single person in the US, Japan, Europe, Australia, China, Africa and India.   I have to wonder what the poor South Americans are eating instead.   Perhaps we should make these cookies just so they could enjoy this incredible taste of peanut butter and chocolate and butter and flour altogether in one place.  But don’t forget there’s a 3 hour time block when the dough has to be refrigerated.  Other than that, this recipe is pretty straightforward.  Here it is:



2 thoughts on “Peanut Butter Chocolate Chunk Cookies from Baked’s Matt Lewis and Renato Poliofito”

  • Andrew says I was remiss in not mentioning that unlike most peanut butter cookies, these are not all dried out. Instead they are soft and deliciously moist. Enjoy them after Lent!

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