Chocolate Peanut Butter Cookies Recipe

4.5 1 2
Publisher Photo

Chocolate Peanut Butter Cookies Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large egg
  • 2 cups 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.
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.
Originally published as Chocolate Peanut Butter Cookies in Taste of Home June/July 1995, p47

Nutritional Facts

2 each: 396 calories, 21g fat (10g saturated fat), 59mg cholesterol, 226mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 7g protein.

Popular Videos

  • 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 large egg
  • 2 cups 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
  1. 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. 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.
  3. Combine frosting ingredients in s small bowl; stir until smooth. Frost cooled cookies. Yield: 2 dozen.
Originally published as Chocolate Peanut Butter Cookies in Taste of Home June/July 1995, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Peanut Butter Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Brenda 1980 User ID: 7018129 2395
Reviewed Apr. 4, 2013

"We have been making these cookies for years. They are a little extra work.....but well worth it! They taste like a chocolate cookie with a reese cup filling. Yummy!!"

Loading Image