Chocolate Peanut Butter Cookies
User Reviews
4.6
Chocolate Peanut Butter Cookies
Description
Chocolate Peanut Butter Cookies are made by first preparing a cocoa-infused dough with butter, peanut butter, sugars, and vanilla, combined with flour, cocoa powder, baking soda, and salt. The dough is pliable enough to wrap around a smooth filling made by mixing peanut butter and confectioners' sugar, which is rolled into small balls and then covered with the dough. The cookies are rolled smooth before baking. Depending on baking time, the cookies can be chewy or crisp, appealing to different texture preferences. The contrast between the cocoa dough and the creamy peanut butter filling provides a rich flavor blend that is satisfying without being overly sweet.
These cookies are versatile as a snack or dessert and store well. They can be kept in an airtight container at room temperature for up to one week or frozen for longer storage up to three months. Handling ingredients at room temperature and accurately measuring flour helps achieve the best dough texture for shaping.
To ease shaping, flattening both the chocolate dough and filling before enclosing helps prevent tearing. If the filling feels dry, adding a small amount of neutral oil can moisten it. Baking for 7 minutes yields softer cookies, while 9 minutes results in a firmer texture.
Ingredients
For the dough
- 1 tick (4 oz) butter at room temperature, unsalted
- 1 1/2 cups all-purpose flour unbleached
- 1/2 cup unsweetened cocoa powder natural
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup peanut butter creamy
- 1 teaspoon vanilla extract
- 1 large egg
For the filling
- 3/4 cup peanut butter creamy
- 3/4 cup confectioners’ sugar
For the coating
- granulated sugar
- butter for shaping
Instructions
Make the dough
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment or silicone baking mats.
- In a medium mixing bowl, whisk together the flour, cocoa, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or, if using an electric hand mixer, in a separate medium mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
Make the filling
- In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth. With floured hands, roll the filling into 1 teaspoon-sized balls.
Shape the cookies
- Break off 1 heaping tablespoon of the dough, make an indentation in the center with your finger and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed. Roll the cookie between your palms to smooth it out. Repeat with the remaining dough and filling.
- Spread some granulated sugar on a plate. Dip the top of each cookie in the sugar and place it on the prepared baking sheets about 2 inches (5 cm) apart. Butter the bottom of a drinking glass and use it to flatten each cookie to about 1/2-inch (12-mm) thick.
- Bake the cookies until they’re set, 7 to 9 minutes. Take them out of the oven and let them cool completely on a rack.
Notes
- Weigh ingredients, especially flour, carefully to avoid dry dough; use the dip-and-sweep method if no scale is available.
- If the peanut butter filling is dry, add about one teaspoon of neutral oil to improve texture.
- Keep all ingredients at room temperature to make the chocolate dough soft and easy to wrap around the filling.
- Flatten both the chocolate dough and the peanut butter balls when shaping to enclose the filling more easily.
- Adjust baking time for desired texture: 7 minutes for chewy cookies, 9 minutes for crisp cookies.
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20to 30 cookies
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 217kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 122mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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