Dark fudgy chocolate cookies are stuffed with peanut butter for the perfect balance. Make these chocolate peanut butter cookies today!
You know how I always rave about chocolate and hazelnut anything? Well, now I can't get enough of that other chocolate and nut combo. That's right, I'm talking about peanut butter. One bite of these chocolate peanut butter cookies, and you’ll be going crazy for that combination too!
Believe it or not, I rarely think about using peanut butter and chocolate in a dessert. I usually get my fix when I'm visiting my parents in the summer. There's a great little water ice shop near them called Diane’s that serves the best chocolate peanut butter water ice. I digress though. That water ice is a recipe experiment I'll definitely have to try later though.
Recently, I was asked to make chocolate peanut butter cookies. So I started developing a recipe for the perfect batch of chocolate peanut butter cookies. These are one of the richest tasting cookies to have ever come out my oven. I think they are a perfect balance between chocolate and peanut butter. Oh and if you like your cookies thick and almost cake-like, this is the recipe for you.
I’m usually contributing savory vegetarian dishes on Food Fanatic, but this time it’s these chocolate peanut butter cookies. So go ahead over to Food Fanatic to read more about them! After eating these heavenly cookies, I think I'm going to have to dabble some more in chocolate peanut butter desserts.
For the Chocolate Batter:
- 8 ounces Bittersweet Chocolate Chips
- ½ cup Unsalted Butter, Plus 1 tablespoon, room temperature
- ⅜ cup All-Purpose Flour
- ¼ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 tablespoon Instant Espresso Granules
- ½ cup Unsweetened Cocoa Powder, Plus 1 tablespoon
- 1 cup Mini Semisweet Chocolate Chips
- 1 cup Sugar
- 3 Eggs
- 1 teaspoon Pure Vanilla Extract
For the Peanut Butter Filling:
- ½ cup Peanut Butter
- ¼ cup All-Purpose Flour
- 1 Egg White
- Melt the chocolate in the microwave by heating in 20 second increments and stirring in between. Add the butter and stir until melted. Set aside.
- In a separate bowl, combine the flour, salt, baking powder, espresso, cocoa powder and chocolate chips. Stir until well combined.
- In an electric mixer, beat the eggs on low speed and slowly add the sugar and vanilla. Increase the speed to medium and continue to beat until the mixture becomes pale and thick. It should be about 3-4 minutes.
- Fold the melted chocolate into the egg mixture. Then fold the flour mixture into the egg and chocolate mixture.
- Cover the dough and chill for 30 minutes in the refrigerator or until firm.
- Combine the peanut butter, flour and egg whites in a bowl and stir with a spoon until well blended.
- Divide the mixture into roughly 12 parts and form small balls. Flatten them into discs that are roughly 1 inch wide.
- Preheat the oven to 350°F. Line a sheet pan with parchment paper. Using a cookie scoop, place one heaping scoop of batter on the pan. Place a peanut butter disc on top flattening the chocolate scoop. Place another scoop of batter on top, pressing and covering up any peanut butter on the side.
- Repeat for the rest of the batter, leaving 2-3 inches between cookies.
Bake for 10-12 minutes. Allow the cookies to cool slightly on the pan before lifting.
My cookie scoop holds about 4 teaspoons.
Nutrition Information:Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 457Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 67mgSodium: 178mgCarbohydrates: 42gFiber: 6gSugar: 26gProtein: 9g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.