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Chocolate Peanut Butter Cookies

 Chocolate Peanut Butter Cookies
A few Christmases ago, I baked nine types of cookies over 2 days in a baking marathon that lasted into the night. These are a favorite anytime of year.—Bob & Georgia Crabb, Scio, Oregon
12 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/2 cup confectioners' sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 cup butter, softened
  • 6 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • FROSTING:
  • 1 cup confectioners' sugar
  • 2 ounces cream cheese, softened
  • 2 tablespoons baking cocoa
  • 1 to 2 tablespoons milk

Directions

  • In a small bowl, stir peanut butter and confectioners' sugar until
  • smooth. Chill 15 minutes. Meanwhile, in a large bowl, beat sugars,
  • butter and cream cheese until light and fluffy. Add vanilla and egg.
  • Combine flour, cocoa and baking powder; add to the cream cheese
  • mixture and mix well.

2 of 2

Chocolate Peanut Butter Cookies (continued)

Directions (continued)

  • Roll into 1-in. balls. Place half of the balls 2 in. apart on a
  • greased baking sheet. Make a depression in the center of each ball
  • with your thumb; fill with 1 teaspoon of the chilled peanut butter
  • mixture. Flatten remaining balls and place on top, pressing edges to
  • seal. Bake at 350° for 8-10 minutes. Remove to a wire rack to
  • cool.
  • Combine frosting ingredients in s small bowl; stir until smooth.
  • Frost cooled cookies. Yield: 2 dozen.
Nutritional Facts: 1 serving (2 each) equals 396 calories, 21 g fat (10 g saturated fat), 59 mg cholesterol, 226 mg sodium, 48 g carbohydrate, 2 g fiber, 7 g protein.