If you love peanut butter and chocolate, do yourself a favor and put these on your to-make list. If you are Jim, Jess or Jackson, put these on your to-eat list 😉 These chocolate-peanut butter cookies are crunchy and crumbly like a butter cookie, but less dense. And they’re filled with a peanut butter confection. What more can you ask for? Oh yes, of course – milk!
What you’ll need:
- 1 ¾ cup peanut butter (NOT reduced fat), divided
- ½ cup powdered sugar
- ½ cup butter
- ½ cup butter-flavored shortening (Crisco)
- ¾ cup white sugar
- ¾ cup brown sugar (not packed)
- 2 eggs (I used Egg Beaters)
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 2/3 cup cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt, divided
- 1 ½ teaspoon baking soda
What to do:
- Mix ¾ cup peanut butter, powdered sugar, and ½ teaspoon salt until smooth. Set aside.
- Preheat oven to 375 degrees.
- Mix dry ingredients in small bowl. Mix together peanut butter, butter, shortening until smooth. Add both sugars and cream until fluffy. Add eggs, one at a time until well-mixed. Beat in vanilla extract. In three additions, stir in dry ingredients just until blended.
- Roll filling into small balls (about ½ teaspoon-sized) and set aside. Place heaping teaspoon of cookie dough into the palm of your hand and flatten into a curved oval – about the shape of your hand if you cup it. Place one filling ball in the middle and pinch the long sides of the cookie together to make a little empanada. Roll back into a roundish shape then flatten on cookie sheet.
- Bake about 13 minutes. Let cool on sheets a few minutes before moving to wire racks to cool. Centers will be extremely hot – I recommend dipping in milk if eating fresh from the oven 🙂
You could roll these in some sanding sugar to make them sparkly and pretty, but I have a thing about my sweets tasting like something other than sugar, so I didn’t do that. But by all means – sugar yours up if it makes you happy!