Double Chocolate Peanut Butter Cookies
Chocolate cookie dough, semisweet chocolate chunks, peanut butter chips, and a peanut butter filling.
Ingredients
- 2 sticks butter unsalted, room temperature
- ½ cup granulated sugar
- ¾ cup brown sugar
- ½ tspn salt
- 2 eggs room temperature
- 1½ tspn vanilla extract
- ¼ cup cocoa powder unsweetened
- ½ cup black cocoa powder I used King Arthur Brand
- 1 tspn baking soda
- 1 tbsp cornstarch
- 1 bag Reeses Peanut Butter chips 10 ounce bag
- 4 oz chopped semisweet chocolate I used Guittard baking chocolate chopped into ½ inch pieces,
- 2½ cups flour
- ½ cup festive sprinkles
- 20 chocolate chips optional, for decorating tops of cookies.
- 20 candy eyes optional, for decorating tops of cookies.
Peanut Butter Filling
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 tspn vanilla extract
- ½ tspn salt
Instructions
Peanut Butter Filling
- In a bowl combine peanut butter, salt, powdered sugar, and vanilla extract.
- Mix until it is a smooth paste.
- Using a tablespoon, portion out 10 balls of peanut butter filling.
- Roll each ball between your palms to smooth out the edges. Set aside while you make the cookie dough.
Double Chocolate Peanut Butter Cookie Dough
- In a bowl cream together butter and sugars on high speed until pale and creamy, 3-5 minutes.
- Add in eggs one by one, beating well after each addition. Add vanilla extract and mix well.
- Sift the dry ingredients over the bowl of wet ingredients. This will help ensure there are no lumps of cocoa powder in your dough. Mix on low until just incorporated. Do not overmix.
- Chop the semisweet chocolate bar into 1/2 inch chunks. Add to the dough along with the peanut butter chips and mix on low until they are evenly distributed in the dough.
- Preheat oven to 375*F while you stuff the cookie dough with peanut butter filling.
- Using a 4-ounce cookie scoop, take a full scoop of cookie dough, make a well in the center, and place the peanut butter filling in the well. Pinch the cookie dough closed over the peanut butter filling and release the scoop onto a parchment lined baking sheet.
- After the dough is scooped, you can roll the tops in decorative sprinkles. I used purple, black, and green skulls and crossbones sprinkles.
- Bake 4-6 cookies per tray for 12-14 minutes. They are done when the edges look dry.
- While the cookies are fresh from the oven, place two chocolate chips on the tops, pointed side into the cookie, being careful since the cookies are hot. Press them gently in the dough. Repeat on all of the cookies.
- Place candy eyes on top of the now meting chocolate chips. The melted chocolate will secure the eye candies so they stay in place and don't fall off.
- Allow the cookies to cool for 10 minutes then transfer to a wire rack to finish cooling.
- Enjoy at any Halloween gathering this month!
Notes
Black cocoa lends it's rich color and flavor to these incredibly festive fall cookies. The filling of this cookie tastes exactly like a peanut butter cup and the dough is filled with chocolate chunks and peanut butter chips. Sprinkles and candy eyes are optional but highly recommended!