These are just tasty. I used the filling from these in my Vegan Chocolate Cupcakes as the Peanut Butter Surprize. The original cookies are kind of like crinkle cookies, it’s all good and rich and delicious. Made on request for my friend Rebecca. Also inspired by my friend Gabby being able to eat sugar again, huzzah!
Peanut Butter Cup Cookies
Recipe from Wonderland Kitchen.
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup peanut butter
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla
- 3/4 cup sifted powdered sugar
- 1/2 cup peanut butter
- pinch salt
Preheat oven to 350°F.
Measure flour, cocoa powder, baking soda, and salt into a medium bowl and whisk to combine.
In a large bowl, cream butter, sugars, and peanut butter until smooth. Add the egg, milk, and vanilla, and continue mixing until well combined. Add dry ingredients and mix just until combined.
Cover two baking sheet with parchment.
In a medium bowl or stand mixer, mix powdered sugar, peanut butter, and salt until smooth.
Roll a bunch of nickel-sized balls of the filling. Flatten each chocolate ball in the palm of your hand and top with a piece of the peanut butter filling. Fold chocolate dough as evenly as possible around the peanut butter and shape back into a ball before placing it on the baking sheet again.
Lightly flatten each cookie with the bottom of a glass dipped in granulated sugar. You might need to get it a little greasy first to get the sugar to stick.
Bake cookies one sheet at a time until the surface of the cookies begins to crack slightly, about 10 minutes. Allow cookies to cool for 1 minute on the baking sheet, then transfer to wire rack and cool completely.