Dark chocolate peanut butter cookies

Dark chocolate peanut butter cookies recipe for easy family favorite cookies.

I made you cookies! Dark chocolate peanut butter cookies to be exact. Think peanut butter blossoms, but dare I say BETTER.

I know that some of you are already familiar with these cookies and all their versions (like the ones with the PB cups), but to me these were a novelty just years ago. Slovene cookies don’t really include peanut butter. Even peanut butter alone, while widely popular now, wasn’t a thing when I was a kid. I’m a member of the Nutella generation, if we want to talk in terms of spreads.

Dark chocolate peanut butter cookies recipe for easy family favorite cookies.

But the first time I made peanut butter blossoms I feel in love. Peanut butter and chocolate just love each other. Put them in cookie form and you have a hit. And because I’m convinced there are still some of you that aren’t familiar with the recipe, I am sharing my version today. I need you to make these, you won’t be sorry.

So, dark chocolate peanut butter cookies are exactly what they sound like. We have a tender peanut butter cookie, with a thin outer crust and a soft middle and it honestly tastes like a peanutty dream. On top of it lies a slightly softened dark chocolate piece, the perfect contrast to the sweet cookie.

Dark chocolate peanut butter cookies recipe for easy family favorite cookies.

My recipe is adapted from the Pillsbury one. The one that won a contest back in 1957 and was submitted by Freda Smith of Ohio. Ohio, of all places! You know quite a lot of Slovenes have emigrated there over decades. (Here’s a short Wiki article in case you’re interested.)

[one-half-first]peanut butter cookie dough [/one-half-first]
[one-half]rolled out cookies in sugar[/one-half]

But really, how amazing is it that we can use recipes that are (at least) 60 years old? I feel honoured, truly. However, I’ve made some minor changes. The original uses shortening, which I substitute for real butter. It’s also made with classic milk Hershey kisses, which are available in Slovenia (although not that easy to find at times), but I find that dark chocolate does so much more for this cookie. Hershey chocolate is really sweet, which is fine if you like that, but I think the dark really amplifies the overall flavor. It just produces a more lively cookie.

Dark chocolate peanut butter cookies recipe for easy family favorite cookies.

Another awesome thing about these dark chocolate peanut butter cookies? They’re easy to make and I haven’t met one person that doesn’t like them. Which makes them perfect for the holidays.

Full confession: I am totally making these again this weekend. And the weekend after that. And after that. Basically until I get sick of them, have a break over the summer and then get back into the groove next holiday season. Because that’s what we all do, right?

Dark chocolate peanut butter cookies recipe for easy family favorite cookies.

Dark chocolate peanut butter cookies
 
Prep time
Cook time
Total time
 
Everyone's favorite cookie! A dreamy combo of peanut butter and chocolate.
Author:
Recipe type: Cookies, Dessert
Serves: 30 cookies
Ingredients
  • 230g (1 3/4 cups) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 115g (1 stick) unsalted butter, softened
  • 130g (1/2 cup) smooth peanut butter (the regular, sweet stuff)
  • 110g (1/2 cup) granulated sugar
  • 100g (1/2 cup) Demerara or light brown sugar
  • 15ml (1 TBSP) milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • about 110g (1/2 cup) granulated sugar for rolling the cookies
  • 140g (5 oz) dark or bittersweet (50-70%) chocolate, broken into pieces (you need 30 equal pieces)
Directions
  1. Sift flour, baking soda and salt in a bowl. Set aside.
  2. In a large bowl, cream together both butters and sugars. Whisk in milk, vanilla extract and egg. Gradually add flour, in 2-3 additions, and whisk until the dough comes together. It should be smooth and soft.
  3. Cover bowl with plastic wrap and refrigerate dough for 30-60 minutes or even overnight.
  4. Preheat oven to 190°C (375°F) and line two baking sheets with parchment paper. Set aside.
  5. Roll dough into 2.5-cm (1-inch) balls. Roll each in sugar and place on baking sheet about 5-cm (2 inches) apart. Bake for 8-10 minutes, until golden brown (can be slightly cracked). Remove cookies from oven and top each with a chocolate piece. Press down so the cookie around cracks some more and the chocolate is nicely nested in the middle.
  6. Let cookies cool completely - this will harden the melted chocolate. Store covered at room temperature.
Notes
I use 70% chocolate, which tastes pretty bitter on its own but works perfectly with the sweet PB cookies. If that is too strong for your taste, you can easily choose a lighter version. 50% chocolate works really well too.

Recipe adapted from Pillsbury.

 

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