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–+ servings

sugarsalted.com

Dark chocolate peanut butter cookies

Peanut butter blossoms made with dark chocolate for a better flavor balance and rolled in Demerara sugar for a nice golden finish. These are chewy, rich and easy to make.
Prep 10 minutes
Cook 10 minutes
Chill time 1 hour
Total Time 1 hour 20 minutes
Servings 30 cookies

Ingredients 
US | M

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 8 tablespoons unsalted butter softened
  • 1/2 cup smooth peanut butter use the sweetened commercial kind
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 large egg
To finish
  • 1/2 cup Demerara sugar or Turbinado sugar
  • 30 pieces dark chocolate I use 50% cocoa chocolate

Instructions

  • Sift flour, baking soda and salt in a bowl. Set aside. In a large bowl, or bowl of you stand mixer, cream together butter, peanut butter, granulated sugar and brown sugar.
  • Whisk in milk, vanilla extract and egg. Gradually add flour, in 2-3 additions, and beat until the dough comes together. It should be smooth and soft. Cover the bowl and refrigerate the dough for about 1 hour, so it's easier to roll.
  • Preheat oven to 375°F (190°C) and line two cookie sheets with parchment paper. Set aside.
  • Divide the dough into 30 equal pieces, then roll them into balls. Roll each in Demerara sugar and place on your cookie sheet about 2 inches (5 cm) apart. Bake for 10 minutes, until golden brown around the edges, but still puffy in the center.
  • Remove cookies from oven (and put the other sheet into the oven) and immediately top each with a chocolate piece. Press it into the center of the cookie very lightly, just so the cookie cracks a bit.
  • Allow the cookies to cool at room temperature until the chocolate is completely hard again, then store them in airtight containers for up to a week.

Notes

The Demerara sugar gives the cookie shell a nice caramel-like flavor and golden sheen. If you don't have it, use Turbinado or golden sugar instead. You can also use regular sugar or sparkling sugar for a festive finish.
If you don't like dark chocolate, you can use milk chocolate instead. White chocolate makes a good version of this cookie too.
Sweetened commercial peanut butter (like Jif, Skippy, etc.) is the kind that works best in a recipe like this. All natural peanut butter can make the cookies a bit drier and denser, so you might need to use more milk if using that.