Peanut Butter Chocolate Raspberry Cookies

I don’t know what your favorite sammy is – but I’ve always been a fan of PB&J.

While it seems simple, apparently not all PB&J sandwiches are created the same.

 

When I think of the treat, I imagine thick, hearty, whole grain bread, loaded with wheatberries and seeds – dense, slathered in THICKY and creamy all natural peanut butter and dripping with seeded raspberry preserves. This is a stick to your mouth sammich – in fact, your jaw may seal shut from all the goodness. 

 

On the other hand, my husband imagines the best peanut butter sandwich to be on white Wonder Bread, with very thinly spread generic, smooth peanut butter topped with a slick of generic strawberry jelly. (yuck – in my humble opinion).

 

Well, whatever floats your boat.

 

Regardless of your taste for gourmet wonder or generic, soft and squishy sandwiches, we can all agree that peanut butter, chocolate, and berries (strawberry, raspberry, etc.) create an amalgamation of flavor that will cause your heart to flutter.

 

There’s no denying THAT!

 

Peanut Butter Chocolate Raspberry Cookies

 

8 Tbs. butter (1 stick), room temperature
1 1/4 cups smooth peanut butter
14 oz. sweetened condensed milk
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 1/2 cups all-purpose flour
10 oz. chocolate-covered dehydrated raspberries

 

Preheat the oven to 350° F.

 

Using a stand mixer, beat together the butter, peanut butter, and sweetened condensed milk until smooth and fluffy.

 
Add the baking soda, baking powder, and sea salt. 

 

Continue to beat until well combined.

Add the flour, 1/2 cup at a time, and mix until well combined.

Fold in the chocolate-covered raspberries.

  

Using a melon baller, scoop 1″ mounds onto parchment-lined cookie sheets. Flatten the mounds into discs.

 

Bake for 12-15 minutes.

 

Allow to cool on the cookie sheets before eating or transferring to a serving tray.

 

Enjoy with a giant scoop (or two) of vanilla bean ice cream.