What do you write about peanut butter and chocolate cookies to make people want to run to the kitchen and bake up a batch? How about the fact that I’m sitting with my partner in crime at 11:30 at night scarfing them down and discussing how freaking amazing they are. Do you need more? Do you really need us to tell you how amazing these cookies are as we watch “Arrow” on Netflix, discussing how certain men just have all the shazammmy-yummy-oh-my-yes-goodness?  Nah, just trust us, these cookies are the shazammy, just without the yummy-oh-my-yes-goodness of a man without his shirt off.

Ingredients:

• 1/2 Cup Unsalted Butter, Room Temperature
• 1/2 Cup Creamy Peanut Butter
• 1/2 Cup Granulated Sugar
• 1/2 Cup Light Brown Sugar, Packed
• 1 Egg
• 1 Teaspoon Vanilla
• 1 1/2 Cups All-Purpose Flour
• 3/4 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Kosher Salt
• 3/4 Cup Miniature Semi-Sweet Chocolate Chips
• 1 Teaspoon Vegetable Shortening
• 1/3 Cup Salted Peanuts, Chopped

Directions:

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, cream the butter, peanut butter, and sugars together on medium speed for 2 minutes.
3. Add the egg and mix on medium speed for 30 seconds. Add the vanilla and mix on medium speed for 30 seconds.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the large mixing bowl and mix on slow speed until just incorporated.
5. Use a cookie scoop to measure out even amounts of cookie dough. Roll each scoop between the palms of your hands to make a ball and then place onto a Silpat or parchment paper-lined baking sheet. Bake for 8 to 10 minutes, or until the cookies are just beginning to crack slightly on top.
6. Immediately use the bottom of a glass to lightly press the top of each cookie down. Allow the cookies to cool for at least 5 minutes before removing to a baking rack to finish cooling completely.
7. Place the chocolate chips and vegetable shortening into a small bowl. Microwave for 1 minute, stir and then microwave again for 30 seconds. Stir again and microwave for an additional 30 seconds.
8. Spoon some melted chocolate onto the top of each cookie and use the back of the spoon to spread it around in a circle. Sprinkle a few chopped peanuts onto the top of each chocolate-topped cookie.
9. Allow the cookies to set for at least two hours or until the chocolate sets.

Suggestions:

• If you don’t have a cookie scoop, roll the dough into 1-inch sized balls. I like to use a cookie scoop to ensure that each cookie is approximately the same size and bakes evenly.
• I used miniature chocolate chips in this recipe because they are what I had on hand. In my opinion, they also melt better.
• Place the cookies in a fridge or freezer to help the chocolate set faster.
• Store the cookies in an airtight container between sheets of parchment or wax paper.
• This recipe will yield approximately 2 dozen cookies.

Improvements:

• Top with toffee bits or sprinkles instead of chopped peanuts.
• Use store-bought chocolate melting wafers instead of chocolate chips and vegetable shortening.
• Replace the chopped peanuts with a light sprinkle of finely ground sea salt or Fleur de Sel.

Print

Yum

Classic Peanut Butter Chocolate-Filled Cookies

Ingredients:

• 1/2 Cup Unsalted Butter, Room Temperature
• 1/2 Cup Creamy Peanut Butter
• 1/2 Cup Granulated Sugar
• 1/2 Cup Light Brown Sugar, Packed
• 1 Egg
• 1 Teaspoon Vanilla
• 1 1/2 Cups All-Purpose Flour
• 3/4 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Kosher Salt
• 3/4 Cup Miniature Semi-Sweet Chocolate Chips
• 1 Teaspoon Vegetable Shortening
• 1/3 Cup Salted Peanuts, Chopped

Directions:

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, cream the butter, peanut butter, and sugars together on medium speed for 2 minutes.
3. Add the egg and mix on medium speed for 30 seconds. Add the vanilla and mix on medium speed for 30 seconds.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the large mixing bowl and mix on slow speed until just incorporated.
5. Use a cookie scoop to measure out even amounts of cookie dough. Roll each scoop between the palms of your hands to make a ball and then place onto a Silpat or parchment paper-lined baking sheet. Bake for 8 to 10 minutes, or until the cookies are just beginning to crack slightly on top.
6. Immediately use the bottom of a glass to lightly press the top of each cookie down. Allow the cookies to cool for at least 5 minutes before removing to a baking rack to finish cooling completely.
7. Place the chocolate chips and vegetable shortening into a small bowl. Microwave for 1 minute, stir and then microwave again for 30 seconds. Stir again and microwave for an additional 30 seconds.
8. Spoon some melted chocolate onto the top of each cookie and use the back of the spoon to spread it around in a circle. Sprinkle a few chopped peanuts onto the top of each chocolate-topped cookie.
9. Allow the cookies to set for at least two hours or until the chocolate sets.

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Make sure to check out all of the other great #PBchocSat recipes below. A huge thanks to Erin from The Spiffy Cookie for hosting this event.

• Buckeye Trail Mix by The Spiffy Cookie
• A #PBChocSat Twofer: Dangerous Cupcakes and Homemade Snickers by Culinary Adventures with Camilla
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• Vegan Dark Chocolate Peanut Butter Swirl Cupcakes by The Baking Fairy
• Muddy Buddy Rice Krispie Treats by Kate’s Recipe Box
• Peanut Butter and Chocolate Strudel by A Day in the Life on the Farm
• Peanut Butter and Chocolate Shortbread Bars by Karen’s Kitchen Stories
• Chocolate Peanut Butter Bundt Cake by The Redhead Baker
• Peanut Butter and Chocolate Nice Cream by Cooking with Carlee
• Keto Peanut Butter Cups by Our Good Life
• Classic Peanut Butter Chocolate-Filled Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice