Chocolate Peanut Butter Cookies
Yield: 30-36 cookies
Cook Time: 8-10 minutes
Tips: Cookie dough balls may be rolled in granulated sugar prior to baking, if desired. Cookies can also be rolled out and cut into shapes (see recipe description below).
Calling all lovers of peanut butter and chocolate! Just like traditional peanut butter cookies, this Chocolate Peanut Butter Cookie recipe produces chewy
cookies with that rich peanut butter flavor, with the added bonus of chocolate provided by cocoa powder. These cookies have a rich, dark color that is a true representation of the chocolaty flavor they possess!
These cookies can also be made into cut-out cookies into any shape you prefer, simply by rolling out the dough to a 1/8-inch thickness, then cutting into any shape using cookie cutters or by using a knife and cutting into custom-made designs. These chewy peanut butter cookies can be rolled in granulated sugar before baking (or sprinkled with sugar if you're using the roll-out method), giving them an added exterior crunch and glisten effect. For a dramatic effect, these cookies can also be sprinkled with confectioner's sugar after they've cooled.
These cookies can also be made into cut-out cookies into any shape you prefer, simply by rolling out the dough to a 1/8-inch thickness, then cutting into any shape using cookie cutters or by using a knife and cutting into custom-made designs. These chewy peanut butter cookies can be rolled in granulated sugar before baking (or sprinkled with sugar if you're using the roll-out method), giving them an added exterior crunch and glisten effect. For a dramatic effect, these cookies can also be sprinkled with confectioner's sugar after they've cooled.
Recipe▼
Ingredients
- 1/2 cup butter, softened
- 1/2 cup smooth peanut butter
- 1 cup sifted confectioners sugar
- 3/4 cup firmly packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa
- 1/4 teaspoon salt
Directions
In an electric mixer bowl (alternatively, you may mix by hand, if desired), cream butter, peanut butter and sugars until fluffy. Add egg and vanilla and beat until smooth. In a separate small mixing bowl, whisk together flour, cocoa and salt. Add dry ingredients to butter and sugar mixture. Blend on low speed until a soft dough forms, scraping sides and bottom of bowl to incorporate all ingredients. Cover dough and chill in refrigerator for 1 hour.
Preheat oven to 375 °F.
Scoop rounded tablespoons of dough and roll into balls, then place on baking sheet about 2 inches apart. Dip tines of a fork in flour, then press down ontop of each cookie dough ball in a criss-cross fashion until cookies are about 3/8-inch thick (dipping in flour as often as needed to prevent tines from sticking to cookie dough).
Bake for 8-10 minutes or until cookies appear done in the center.
Preheat oven to 375 °F.
Scoop rounded tablespoons of dough and roll into balls, then place on baking sheet about 2 inches apart. Dip tines of a fork in flour, then press down ontop of each cookie dough ball in a criss-cross fashion until cookies are about 3/8-inch thick (dipping in flour as often as needed to prevent tines from sticking to cookie dough).
Bake for 8-10 minutes or until cookies appear done in the center.
