Let’s talk best friends and perfect pairings… some people like to say peanut butter and jelly are best friends, but I always think that peanut butter likes chocolate a little bit more. A delicious combination of salty, sweet, and nutty.
I made these cookies when it was my day off, but James was working a 14 hour day. Part of his day consisted of an event that the winery he works for hosted, I figured if everyone was working such a long day, they all deserved a treat. These cookies popped into my head, but I haven’t made them since high school, so I was very excited to experiment and try them again.
The peanut butter filling is extremely simple! Combine with powdered sugar and you get more of dough that you can roll and work with. When rolling these cookies out, it gets kind of messy, so be prepared to be finger licking a lot (or a lot of hand washing)!
– ½ cup crunchy peanut butter
– ½ cup powdered sugar
– 9 ounces baking chocolate, roughly chopped
– 4 tablespoons unsalted butter
– ⅔ cup all-purpose flour
– 3 tablespoons Ghirardelli cocoa powder
– ½ teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 2 large eggs
– ¾ cup dark-brown sugar, packed
– 2 tablespoons white sugar
– 2 teaspoons pure Mexican vanilla extract
– Extra for rolling the dough in: ¼ cup brown sugar, 2 tablespoons white sugar
Preheat the oven to 350 degrees and line 2 cookie sheets with parchment.
Beat or whisk together the peanut butter and powdered sugar, set aside until assembly. In a double bowler, melt the chocolate and butter together, stir frequently. Once melted, set aside. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. With a sant mixer or a hand mixer, beat the eggs, brown sugar, white sugar, and vanilla together. Gradually add the flour mixture until incorporated (scrap the sides of the bowl as needed).
Take a heaping tablespoon of the chocolate dough, flatten with your hands, and then add ½ a teaspoon of the peanut butter mixture to the center of the flat chocolate dough. Fold the chocolate dough over the peanut butter and pinch close. If it cracks and you see peanut butter come through the dough, take some extra dough and patch it up! Roll each cookie in the brown sugar/white sugar mixture and place on the parchment an inch away from each other.
Repeat until there’s nothing left!
Bake 10-12 minutes. You want these cookies slightly underdone; they will harden more while cooling, so it’s okay if they are still soft after 10 minutes.
Break one of these suckers open and see how beautiful the inside is!