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These little cookies are the perfect combination of classic chocolate and peanut butter.This recipe goes with: Hazelnut Nutella Sandwich Cookies, Chocolate Peppermint Patty Cookies, Double Chocolate Cookies, Chocolate Decadence Cookies 

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary test

total:
30 mins
Yield:
Makes about 40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.

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  • Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Press your thumb into the center of each cookie ball, making a small well. Fill a resealable plastic bag with peanut butter. With scissors, snip off 1 corner of bag and squeeze about 1/2 tsp. peanut butter from bag into each well.

  • Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.

  • Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.

  • Note: Nutritional analysis is per cookie.

Chef's Notes

Total time does not include chilling and cooling time.

Nutrition Facts

105 calories; calories from fat 59%; protein 2.2g; fat 7g; saturated fat 3.2g; carbohydrates 12g; fiber 1g; sodium 42mg; cholesterol 19mg.
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