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Chocolate Peanut Butter Cookies Recipe

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These Chocolate Peanut Butter Cookies feature a rich cocoa-flavored dough encasing a creamy peanut butter filling, coated with a sprinkle of sugar for a delightful crunch. Perfectly balanced between chocolate and peanut butter, these soft yet slightly crispy cookies are an irresistible treat for any occasion.

Ingredients

For the Dough

  • 1 stick (4 oz) unsalted butter, at room temperature
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 large egg

For the Filling

  • 3/4 cup creamy peanut butter
  • 3/4 cup confectioners’ sugar

For the Coating

  • Granulated sugar
  • Butter, for shaping

Instructions

  1. Make the dough: Preheat your oven to 375°F (190°C). Prepare two baking sheets by lining them with parchment paper or silicone mats. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. In another bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the sugars, unsalted butter, and creamy peanut butter until light and fluffy. Add the vanilla extract and egg, beating to incorporate. Gradually mix in the dry ingredients until a smooth dough forms.
  2. Make the filling: In a small bowl, combine the creamy peanut butter and confectioners’ sugar. Stir until the mixture is smooth and uniform. With hands lightly dusted with flour, roll the filling into small balls about 1 teaspoon in size.
  3. Shape the cookies: Take a heaping tablespoon of the dough and make a well in the center with your finger. Place one peanut butter filling ball into the indentation, then carefully bring the dough up and over the filling, sealing it inside completely. Roll the cookie between your palms to form a smooth ball. Repeat this process with the rest of the dough and filling.
  4. Coat and flatten: Pour some granulated sugar onto a plate. Dip the top of each cookie ball into the sugar, then arrange them on the prepared baking sheets about 2 inches (5 cm) apart. Butter the bottom of a drinking glass and gently flatten each cookie to about 1/2 inch (12 mm) thick.
  5. Bake and cool: Place the baking sheets in the oven and bake for 7 to 9 minutes or until the cookies are set but still soft. Remove from the oven and transfer the cookies to a wire rack to cool completely before serving.

Notes

  • For best results, ensure your butter is soft but not melted when creaming with sugars.
  • If the dough feels sticky, chill it for 15-20 minutes before shaping cookies.
  • You can substitute creamy peanut butter with natural peanut butter but mixing well is important due to oil separation.
  • Use fresh baking soda for optimal rise and texture.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://marthatasty.com/chocolate-peanut-butter-cookies-recipe/