These cookies are a great combination of cookie and brownie texture. Super, super yummy. My father-in-law’s birthday is coming up, and he loves any dessert with nuts in it. I tell him that he is what he eats. 😉
The last time I made these, it was just with nuts in them. This time, I threw in a bag of peanut butter chips. My family was over for dinner last night, and my brother came in the kitchen to get one. As he walked away, he bit into the cookie, grunted, and mumbled, “Ridiculous.” A minute later, he was back for more.
Brownie Cookie Recipe:
6 square semisweet baking chocolate
4 squares unsweetened baking chocolate
6 tablespoons margarine
1 1/4 cups white sugar
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 bag peanut butter chips
1 cup chopped pecans (optional)
Preheat oven to 325 degrees. Microwave chocolates and butter in bowl on high for 3 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, mix well. Blend in eggs and vanilla. Add flour, baking powder and salt, mix until well-blended. Stir in peanut butter chips and pecans. Drop rounded tablespoons of dough onto baking sheet. Bake 12-14 minutes, cool 1 minute and move to wire rack. Cool completely, store in tightly covered container for up to 1 week.
*A good way to tell if they’re done is if a toothpick comes out clean. The cookies do not spread, so they maintain their shape when dropped on cookie sheets.
**Personally, a baking stone is my absolute favorite for baking cookies. It ensures the cookies will be baked evenly all the way through, top to bottom. These guys came out perfect!