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Chocolate Chip Peanut Butter Hills

Chocolate Chip Peanut Butter HillsMy whole family is fond of Peanut butter so we usually add it into many different dishes such as sandwiches, soup, pancake, etc… and combine it with fruits. It has more health benefits than you expect. Chloe, one of my best friends who works at a cake shop shared with me this recipe as I told her all my family members was peanut butter fans. That is a must-have recipe, which I really need to refresh my same desserts.

Although this cookie is quite complicated, it is worth spending time and effort. If you really like inspired flavors, you will love it too. This scrumptious recipe still uses these essential ingredients for chocolate chip cookies including all- purpose flour, unsalted butter, baking soda, semi-sweet chocolate morsels, etc… but it supplies hydrogenated peanut butter and peanut butter morsels. They make these cookies really special and featured. There are two main parts: cookies and frosting, you must concentrate on whatever you make. One of two parts unsuccessful leads to the bad result. My only advice is not to do both things at the same time if you make it for the first time or you are not confident in the kitchen. I was too hasty at first. I made frosting at once after I have just put the cookies into the oven. Then I immersed myself in cooking chocolate sauce and forgot keeping an eye on cookies. Later they got burned. The next time I waited until the cookies came out perfect, removed them from sheet and only made sauce while let them cool. Another thing you should notice is its shape. This type of cookie is called “chocolate chip peanut butter hills” because their appearance is like tiny hills, thus, you have to divide the chocolate chip cookies dough into small pieces and form them as little mounds. There is no doubt that a beautiful mounded cookie frosted with the chocolate mixture is an impressed and unforgettable cake. I tried adding in some fruit syrup in frosting and it tasted so good. Trust me, your family will love you for making these cookies. The following step-by-step recipe would not make you disappointed.

These begin with chocolate chip cookie dough, but a little bit of peanut butter is added, resulting in a wonderful flavor and texture. Semisweet chocolate and peanut butter morsels are folded in and the baked and cooled cookies are drizzled with a fudge frosting. A candy thermometer is helpful for making the frosting.


  • 6 tablespoons (3/4 sticks) unsalted butter or margarine
  • 2 tablespoons hydrogenated peanut butter, smooth or chunky
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup teaspoon baking soda
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup semisweet chocolate morsels
  • 1/2 cup peanut butter morsels


  • 2 ounces semisweet chocolate, finely chopped
  • 1/2 teaspoon unsalted butter
  • 1/3 cup granulated sugar
  • 2 tablespoons water

First, preheat the oven to 375F. Have 2 cookie sheets ready (Chelsea uses them ungreased, you can line them with parchment paper if you like).

Next, in a large bowl with an electric mixer on medium-high speed, beat butter and peanut butter together until creamy, about 2 minutes. Add brown sugar and granulated sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once or twice. Beat in baking soda, then egg and vanilla. Add about one-third of the flour and mix on low speed. Gradually add the remaining flour, mixing just until blended. Stir in both morsels. Drop by generously rounded tablespoon 2 inches apart on prepared cookie sheets.

After that, bake until edges and tops just begin to turn light golden brown, about 12 minutes. Place sheets on racks to cool for 5 minutes, then remove cookies from sheets and place directly on racks to cool completely.

Finally, to make frosting, melt chocolate and butter together in medium-size saucepan over low heat or in a bowl in a microwave, stir until smooth and set aside. Combine granulated sugar and water in a small, heavy saucepan, stir to wet sugar. Bring to a boil over medium-high heat, swirling pan occasionally. Cook until it reaches 230F on a candy thermometer, the thread stage. Slowly pour the sugar syrup over the melted chocolate, whisking constantly. Initially the chocolate might look like it has seized, just keep whisking until completely smooth. Immediately drizzle the fudge frosting over the cookies, just dip a spoon in the frosting and make zigzag motions over the cookies.

Chocolate Chip Peanut Butter Hills

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