Chocolate Peanut Butter Cookie
Every year I make a variety of cookie for the week between Xmas and New Year. We make our way up to 9000 vertical for the holidays and baking up there is not that easy so I make all of them at sea level and bring them with me as my carry-on.
Chocolate Peanut Butter Cookies. The perfect combo.
Heat the oven to 375.
Begin with the filling. 2/3 cup creamy peanut butter, 2/3 cup powdered sugar, a big pinch of kosher salt. Mix this up until evenly. Make small, almost 1/2 a teaspoon, of this mixture into small balls. Set then on a parchment paper-covered cookie pan and put it in the freezer.
Next make the chocolate covering.
- 1/2 cup unsalted butter, at room temperature for a mixer
- 1/2 cup granulated sugar, plus more to coat cookies
- 1/2 cup dark brown sugar
- 1/4 cup creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 2/3 cup dutch cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Beat butter and sugars together. Beat in the vanilla, egg, and salt to the mixture. Sift together the cocoa powder and baking powder. Add to the mixture and beat in. Add the flour to the mixture and mix until combined.
I made two of the cookie part of the recipe. I had enough peanut butter balls for it. Next time I would probably just double the cookie recipe.
Cover two cookie sheets with parchment paper and set aside.
Take about 1-2 tbsp and flatten in your hand. Put a peanut butter ball in the middle and wrap around it. Then take a 1/2 cup of white sugar and roll the cookie in it. Put on the baking sheet. Push the cookie down just a bit to flatten on the baking sheet.
Bake for 9 minutes. The cookie should be just soft to the touch. Such a treat!