Ingredients: |
Ingredients: 2 1/4 cups flour
1 cup creamy peanut butter
1 cup butter, softened
2/3 cup cocoa powder
1 1/2 cups sugar, divided
1 1/4 cup light brown sugar, packed
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
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Directions: |
Directions:Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Sift the flour, cocoa powder, baking soda, and baking powder. Set it aside. Set aside the extra 1/2 cup of sugar to roll the dough balls in before making the criss-cross pattern. Using a stand mixer or hand held mixer, cream the butter and the peanut butter until well combined. Add the light brown sugar and sugar. Cream until fluffy. Add the eggs one at a time. Mix just until eggs are combined.
Add the vanilla extract. Mix until combined. Slowly add the sifted flour, cocoa, baking soda, and baking powder mixture. Mix just until the flour is incorporated.
Cover the cookie dough and refrigerator for 1 hour. Use either a small cookie dough scoop or a tablespoon to scoop out the dough. Shape them into 1 to 1 1/2 inch cookie dough balls. Roll the cookie dough balls in the 1/2 cup reserved sugar until completely covered. Place the sugared cookie dough balls, about 2 inches apart, on the baking sheet. Using a fork, lightly press a criss-cross pattern into the cookies. In order to keep the fork from sticking, dip the fork in the sugar. Bake the cookies for 8 to 10 minutes. Let the cookies rest on the baking sheet for about 2 to 3 minutes. Allow cookies to cool and store in an airtight container. Makes about 24. |
This recipe for Chocolate Peanut Butter Cookies is from