This recipe is a cross-over of one my grandma sent me for Peanut Butter and Chocolate-Hazelnut Swirl Cookies and Brown Butter Snicker Doodle Cookies (minus the cinnamon and sugar). I think they taste best frozen or chilled.
- 2 1/2 c. all-purpose flour
- 1 1/2 tsp. baking soda
- 2 tsp. cream of tartar
- 1/2 tsp. of salt
- 2 sticks (1/2 c.) butter
- 1 1/2 c. peanut butter
- 1 1/3 c. packed dark brown sugar
- 2/3 c. granulated sugar
- 1 jumbo egg plus 1 jumbo egg yolk, room temperature
- 1 tsp. vanilla extract
- 2 T. sour cream
- 1/2 c. chocolate almond spread
- sea salt (optional)
- Whisk together the flour, baking soda, cream of tartar and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter, peanut butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and sour cream until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in the chocolate almond spread. If you overmix, you won’t get a swirl pattern.
- Chill your dough for 3 hours or as long as possible in the refrigerator (important!). You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
- Preheat the oven to 350 degrees. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Place dough balls on cookie sheet, 2 inches apart. Use a fork to make a criss-cross pattern on each cookie. Sprinkle with sea salt, if desired.
- Bake the cookies 8 or 9 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle if you cut them in half immediately after taking out of the oven, but will continue to cook once out of the oven. (Bake longer if you like your cookies more well done.)
- Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.