Chocolate Peanut Butter Cookies


When I saw these cookies in my Google Reader I knew I needed to make them right away. Chocolate and peanut butter is always a delicious combination. Well, you knew that because of Reese's right? Actually, if you love the Reese's peanut butter cup, I have something even better and more amazing for you to try. It's a Peanut Butter Meltaway Egg from Gardner's Candies.

Tom introduced me to this lovely combination of a milk chocolate shell with creamy peanut butter goodness inside. He grew up in PA near where these are made and it was pretty much a tradition that they would get one of these every year. Unfortunately, its a seasonal (Easter) item, but I highly recommend bookmarking the link and ordering them as soon as they are available. You won't regret it.

Anyway, back to the cookies. (Yes, I did use leftover wedding napkins to photo the cookies on. I thought it would be a nice change from the black, white and brown plates I have.) :)

Chocolate Peanut Butter Cookies
Source: Pennies on a Platter
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    • 1 1/2 cups all purpose flour
    • 1/2 cup unsweetened cocoa
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1/2 cup unsalted butter, at room temperature
    • 1/2 cup sugar, plus more for dipping
    • 1/2 cup packed light brown sugar
    • 1 cup creamy peanut butter, divided
    • 1 tsp. vanilla
    • 1 egg
    • 3/4 cup powdered sugar

1. Preheat the oven to 375.
2. In a medium sized bowl, stir together the flour, cocoa, baking soda and salt.
3. In the bowl of a stand mixer with the paddle attachment, beat the sugar, butter and 1/4 cup of the peanut butter until smooth. Add in the vanilla and the egg.
4. Gradually add in the flour mixture and (unless you have more than one mixer bowl), transfer dough to another bowl and set aside.
5. Cream the remaining 3/4 cup of peanut butter and the powdered sugar together until smooth.
6. Scoop a generous tablespoon of the cookie dough into your hand and flatten into a circle. Add a small amount of the peanut butter to the center of the dough. Fold up the ends of the dough around the peanut butter and roll into a ball.
7. Dip the cookie into the extra sugar and roll around until coated. Flatten the cookie with your hand and place on the cookie sheet.
8. Bake the cookies for 7-9 minutes.

I'm not quite sure why my cookies didn't turn out like they were supposed to. Maybe my butter was a bit too soft (I microwaved it since I was too impatient to wait for it to come to room temperature on its own) or maybe its because I realized after the fact that my cocoa powder had expired a month ago. Oops! Either way, my cookie dough was really sticky and as you can see from the pictures, my cookies didn't stay together in cute little rounds, they flattened out while baking.

They still taste good though! Next time I'll exercise enough patience for the butter and since cocoa powder is already on my list, I know it won't be expired! Also, I believe this will make about 48 cookies. Since I had such issues with the dough, I made 24 and then just tossed the rest of the dough and peanut butter filling.

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