Chocolate Peanut Butter Cookies |Cooking With Amanda

When someone asks you to make a chocolate peanut butter cookie, what does that mean? I decided to take a survey and got totally different answers: PB sandwich cookie with chocolate filling, chocolate cookie with peanut butter ribbon, chocolate cookie with PB chips, PB cookie with chocolate chips and glazed chocolate bottom… I concluded that there is no right answer. It just has to do with the balance of chocolate and peanut butter that you prefer.

I tried several variations before deciding to post this recipe. They all tasted good to me. Every batch was devoured by myself, family, and friends. The first batch was peanut butter cookies with chocolate chips. Yummy.

The second batch was a crispy chocolate cookie with a peanut butter filling. The chocolate flavor did not come through. (At least not in any acceptable amount to me!) Of course, that didn't stop me from eating them. Forced to make a decision, I finally decided that I wanted to really taste more chocolate.

I think this cookie is the perfect balance for the chocolate lover in me. The mixture of bittersweet chocolate chips and cocoa powder give it the richest chocolate flavor you can imagine. Anything chocolate also requires a good dose of espresso to enhance chocolate's deep rich flavor. Don't worry, you can't taste the coffee. In case you have not already discovered this, coffee is a secret flavor booster for chocolate.

Have I been talking too much chocolate? Don't worry peanut butter fans, no amount of chocolate can mask the strong taste of peanut butter, especially in this cookie. A big ball of creamy peanut butter is sandwiched between two chunks of chocolate cookie batter and baked to perfection. Be warned though, these cookies are really rich and highly addictive.

We adore chocolate and peanut butter together! Don't believe us? Just take a gander at our chocolate peanut butter shortbread bars and this chocolate peanut butter pretzel bars recipe.

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Chocolate Peanut Butter Cookies Recipe

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Ingredients

For the Chocolate Batter:

8 ounces bittersweet chocolate chips
1/2 cup unsalted butter, plus 1 tablespoon, room temperature
3/8 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 tablespoon instant espresso granules
1/2 cup unsweetened cocoa powder, plus 1 tablespoon
1 cup mini semisweet chocolate chips
1 cup sugar
3 eggs
1 teaspoon pure vanilla extract

For the Peanut Butter Filling:

1/2 cup peanut butter
1/4 cup all-purpose flour
1 egg white

Directions

Melt the chocolate in the microwave by heating in 20 second increments and stirring in between. Add the butter and stir until melted. Set aside.
In a separate bowl, combine the flour, salt, baking powder, espresso, cocoa powder and chocolate chips. Stir until well combined.
In an electric mixer, beat the eggs on low speed and slowly add the sugar and vanilla. Increase the speed to medium and continue to beat until the mixture becomes pale and thick. It should be about 3-4 minutes.
Fold the melted chocolate into the egg mixture. Then fold the flour mixture into the egg and chocolate mixture.
Cover the dough and chill for 30 minutes in the refrigerator or until firm.
Combine the peanut butter, flour and egg whites in a bowl and stir with a spoon until well blended.
Divide the mixture into roughly 12 parts and form small balls. Flatten them into discs that are roughly 1 inch wide.
Preheat the oven to 350°F. Line a sheet pan with parchment paper. Using a cookie scoop, place one heaping scoop of batter on the pan. Place a peanut butter disc on top flattening the chocolate scoop. Place another scoop of batter on top, pressing and covering up any peanut butter on the side.
Repeat for the rest of the batter, leaving 2-3 inches between cookies.
Bake for 10-12 minutes. Allow the cookies to cool slightly on the pan before lifting.