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Chocolate Peanut Butter Cookies

October 16, 2011

I was looking for some snacks to send in a care package, & these delicious little chocolate chip peanut butter cookies came to mind.  They are a little bit more time intensive, but well worth it.  I guess I should have taken a bite or torn one of them in half so you could see the little peanut butter middle (it’s there).  It’s like a delightful, unexpected surprise.

Now, I love peanut butter, & you must, too, if you intend to enjoy these cookies.  In fact, I like to make extra of the peanut butter + powdered sugar mixture to eat with graham crackers (please, try it).  You will blend the two together, & the mixture will look a little crumbly.  Just it well & then roll it into one big ball once mostly blended….then you will make about 3 dozen little balls that will become the delicious center.

As for the espresso beans, I feel like they enhance the flavor…but maybe I just want them to do that.  I have left them out of the recipe without really sacrificing any taste.  But, again, it is a nice touch if you can include them.  And the Turbinado sugar on top is my own little (optional) touch.

The holiday season is just around the corner, so maybe these should make your cookie list this year…

Ingredients

1/4 cup chocolate-covered espresso beans
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 tbsp creamy peanut butter
1 tsp vanilla extract
1 egg
3/4 cup mini chocolate chips
1 cup powdered sugar
1 cup creamy peanut butter

Directions

  • In a food processor, finely chop espresso beans.  In a small bowl, combine flour, cocoa, baking soda, salt & ground espresso beans.
  • In a large bowl, beat sugars, butter & 2 tbsp of peanut butter until light & fluffy.  Add egg & vanilla, beat.  Slowly stir in flour mixture until blended; mix in chocolate chips.  Set aside.
  • To make filling: combine powdered sugar & peanut butter.  Using handheld mixer, blend well.  Press into a large balls, & then make about 36 one-inch balls
  • To make cookies: shape about 1 tbsp of dough around 1 peanut butter ball, making sure the peanut butter is completely covered. Sprinkle with Turbinado sugar, optional.
  • Place cookies 2 inches apart on parchment paper on cookie sheet.  Bake in preheated 375 degree oven for 8 – 9 min.
Printer-friendly chocolate peanut butter cookies
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2 Comments leave one →
  1. October 17, 2011 3:54 am

    What a great sounding recipe, so many of my favourite ingredients. Really great post here.

Trackbacks

  1. Spotlight: Peanut Butter « Enjoy Life, It's Delicious

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