Chocolate peanut butter cup cookies
Despite not being the biggest chocolate peanut butter fan, these cookies hit a sweet spot that is so satisfying!
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Filling:
2/3 cup (170 grams) creamy peanut butter 2/3 cup (80 grams) powdered sugar Two pinches of flaky seas salt Cookies: 1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature 1/2 cup (100 grams) granulated sugar, plus more to coat cookies 1/2 cup (95 grams) dark brown sugar 1/4 cup (65 grams) creamy peanut butter 1 large egg 1 teaspoon (5 ml) vanilla extract 1 1/3 cups (175 grams) all-purpose flour 2/3 cup (55 grams) dutched cocoa powder (see note) 2 teaspoons baking powder 1/4 teaspoon fine sea or table salt |
Make the filling:
Line a small tray with parchment or silpat. In a small bowl, combine the peanut butter, powdered sugar and salt with a fork; keep mixing until it comes together. Scoop up heaped tablespoons of the mixture, roll into balls with your hands and place on the tray. Place tray in the freezer while you make the cookie dough. Make the dough: Preheat the oven to 375°. In the bowl of a stand mixer, beat together the softened butter, peanut butter and sugars until creamed. Add the vanilla, egg and salt and beat until mixed. Sift in the baking powder and cocoa and mix to combine. Add flour and mix until incorporated. Assemble cookies: Spoon a few tablespoons of granulated sugar into a small bowl. Line a baking sheet with a Silpat or parchment. Take your filling balls out of the freezer. Scoop up 2 tablespoons of dough and flatten it into a disc in your hand. Place a filling ball in the middle, close up the dough around it and roll it into a smooth ball with you hands. Roll the ball in sugar, then place on the baking sheet. Lightly flatten the dough with your fingers. Repeat with remaining dough and filling. Bake for 8 to 10 minutes; they may seem underdone but the center doesn't need to be baked, so we're just baking the dough around it. Let the cookie rest and set on the baking sheet for 5 minutes, then transfer to a wire rack to cool. Store at room temperature in an airtight container. |
Source
Notes:
Notes:
- The first time I made this recipe I had literally twice as many filling balls as dough, so I made a second batch of the dough, and still ended up with a few leftover filling balls. They were yummy all on their own :)
- A note from Deb about Dutched vs natural cocoa powder:
- "If you don’t have Dutched cocoa and want to use natural (i.e. any American brand such as Hershey’s or one labeled as natural), you can do so here and use the more standard 1/2 teaspoon baking soda instead of 2 teaspoons of baking powder; it simply makes a lighter-colored cookie."