Ingredients: |
Ingredients: Filling
⅔ c. (170 g) creamy peanut butter
⅔ c. (80 g) powdered sugar
2 pinches flaky sea salt
Cookie
½ c. (115 g or 4 oz.) unsalted butter, at room temperature for a mixer, cold is fine for food processor
½ c. (100 g) granulated sugar, plus more to coat cookies
½ c. (95 g) dark brown sugar
¼ c. (65 g) creamy peanut butter
1 large egg
1 tsp (5 ml) vanilla extract
1 ⅓ c. (175 g.) all-purpose flour
⅔ c. (55 g.) Dutch-process cocoa powder
2 tsp. baking powder
¼ tsp. fine sea or table salt
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Directions: |
Directions:Heat oven to 375º.
Make filling: Line a small tray or plate with parchment paper. In a medium bowl, mix peanut butter, powdered sugar, and salt with a fork. Once evenly mixed, use a teaspoon measure to scoop heaped teaspoons of filling into balls. Spread them out on prepared tray or plate, then place the tray in the freezer while you make the cookie portion.
Make cookie with a hand or stand mixer: Beat softened butter with peanut butter and sugars until creamed together. Add vanilla, egg, and salt, and beat until combined. Sift in baking powder and cocoa, beat to combine, then add flour and mix until flour disappears.
OR
Make cookie in a food processor: Pulse flour, cocoa, baking powder, salt, and sugars in food processor until mixed. Cut cold butter (if using, softened works fine here too) into chunks and add to bowl. Run machine until fully blended. Add peanut butter, egg, and vanilla and run machine until it is blended, scraping sides down as needed, and then keep running until dough balls together.
Assemble cookies: Place 1 to 2 T. extra granulated sugar in a small bowl. Line a large baking sheet with parchment paper. Take a scoop of cookie dough that’s just shy of 2 T. (a #40 scoop is perfect for this) and place it in the palm of your hand. Flatten it with your fingers. Take a peanut butter filling from the freezer and place it in the center, and wrap the chocolate dough around, rolling it in your palms until smooth. Roll it in the granulated sugar to coat, place it on your prepared baking sheet and gently flatten the cookie, just slightly, with your fingers. Repeat with remaining dough.
Bake cookies for 8 to 10 minutes. The cookies may look underbaked, but remember the peanut butter center doesn’t need to be baked, so you're just baking the outer shell. Let cookies rest and set up on baking sheet for 5 minutes before transferring to cooling rack to cool.
Store at room temperature in an airtight container. |
This recipe for Chocolate Peanut Butter Cup Cookies is from