Chocolate Peanut Butter Cookies
Bring together two iconic flavors with these easy-to-make Chocolate Peanut Butter Cookies. The combination of a crisp cookie, a smooth peanut butter filling, and a rich chocolate shell creates a treat that’s impossible to resist. Great for holiday baking or any time of year, these cookies make a delicious addition to any celebration.
Servings 36
Calories 225kcal
Ingredients
- 1 cup butter softened
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 egg yolks
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1 cup peanut butter
- ½ cup heavy cream
- 8 oz. milk chocolate chopped
- 8 oz. chocolate-flavored candy coating almond bark, chopped
Instructions
- In a large mixing bowl, cream the softened butter on medium speed for about 30 seconds. Add the granulated sugar and salt, beating until well blended. Mix in the egg yolks and vanilla until smooth. Gradually add the flour, beating until a dough forms.
- Cover the dough and refrigerate for at least one hour or until it is firm enough to handle easily.
- Preheat the oven to 375°F. Lightly flour your work surface, then roll the dough to a thickness of about ¼ inch. Use a two-inch round cookie cutter to cut out shapes, gathering and re-rolling any scraps as needed. Place the cookies about one inch apart on an ungreased baking sheet.
- Bake for seven to eight minutes, or until the cookies just begin to turn golden around the edges. Remove from the oven and transfer to a wire rack to cool completely.
- In a medium bowl, mix the powdered sugar, peanut butter, and heavy cream until smooth and spreadable. Spread approximately two teaspoons of the mixture onto each cookie, leaving the centers slightly domed. Place the cookies on wax paper.
- In a microwave-safe bowl, combine the milk chocolate and chopped candy coating. Microwave in 30-second intervals, stirring between intervals, until the chocolate is fully melted and smooth.
- Dip the peanut butter-topped side of each cookie into the melted chocolate, covering the peanut butter and the sides of the cookie. Place the coated cookies back onto the wax paper and allow the chocolate to set completely.
- Once the chocolate has set, pack the cookies in an airtight container. Store in the refrigerator for up to seven days.
Nutrition
Calories: 225kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 108mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 221IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg