Chocolate Peanut Butter Cup Cookies
These cookies are for anyone who loves chocolate and peanut butter. Even my husband - who professes he isn't a huge fan of sweets and doesn't particularly care of chocolate - raves about these. They're super fun to make (and eat!) and are pretty impressive for a minimal amount of work.
MAKES 22 Cookies
Adapted from King Arthur Flour
56g powdered sugar (1/2 cup)
135g smooth peanut butter (1/2 cup) and 67g smooth peanut butter (1/4 cup)
177g all-purpose flour (1.5 cups)
43g unsweetened cocoa (1/2 cup)
1/2 teaspoon baking soda
1/4 teaspoon salt
100g sugar (1/2 cup)
105g brown sugar (1/2 cup)
1 stick unsalted butter (4oz), room temperature (or zapped in the microwave 5 seconds on each side)
1 teaspoon vanilla
1 large egg
2 Tablespoons milk (or milk substitute, or cream, etc.)
Sanding/sparkling sugar for rolling the cookies
small cookie sheet, tray, or cutting board
small mixing bowl and hand whisk
stand mixer with beater blade
2-3 large cookie sheets & parchment
2TB sized-cookie scoop (optional)
In your stand mixer, cream together 135g peanut butter (1/2c) and 56g powdered sugar (1/2c). Roll the mixture into 22 teaspoon-sized balls, placing them on wax paper on a small cookie sheet. Place into the freezer while you prepare the cookie dough. Wipe down your mixer bowl and beater.
Heat your oven to 375F.
Whisk 177g all-purpose flour (1.5c), 43g cocoa (1/2c), 1/2tsp baking soda, and 1/4tsp salt in a small mixing bowl; set aside.
In your stand mixer, cream together 100g sugar (1/2c), 105g brown sugar (1/2c), 1 stick butter, and 67g peanut butter (1/4c) until combined. Scrape the sides and bottom of the mixing bowl with your spatula.
Add 1tsp vanilla and 1 egg, beat on medium to combine. Scrape down the mixing bowl again.
Add your dry ingredients, beat on low until just combined (it's okay if there's still some visible flour). Scrape the sides and bottom of the bowl to pull up/loosen any unmixed batter.
Add 2 Tablespoons milk, and beat on low for 10 seconds, then increase to medium-high and beat until fully combined (but no longer), about another 10-15 seconds.
Place sanding sugar into a bowl for coating the cookie dough. Scoop the cookie dough into 22 2-Tablespoon sized balls (if the dough is too soft you can refrigerate for 30 minutes before this step).
Take your peanut butter balls out of the freezer. One at a time, press your thumb(s) into a cookie dough ball, flatting it out a little so there's enough space to add a peanut butter ball. Wrap the dough around the peanut butter ball gently, making sure it's sealed closed, then roll it in the sugar, and place on parchment on a cookie sheet. Once you have 6/8 cookies rolled and onto the cookie sheet (if you have a regular sized cookie sheet you should bake 6 cookies at a time (3 rows of 2), oversized you can accommodate 8), flatten them a little bit gently with your hand, and then bake for 7-9 minutes. Put the rest of your rolled balls in the fridge until they're ready to go into the oven.
Let the cookies cool on the cookie sheets completely, and enjoy!