Peanut Butter Hot Chocolate Cookies

Peanut Butter Hot Chocolate Cookies

 

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These cookies were inspired by a trip to the strip  district a few months ago. There was  a sign on the counter for Peanut Butter Hot Chocolate at my husband and I’s favorite coffee shop in the Burgh. Oh course we had to try it and what a combo!!   I saw a recipe for buckeye cookies ( http://ladolcivita.blogspot.com/2010/12/buckeye-cookies-day-9-of-12-cookies-of.html?m=1)

and thought hmmm I wonder if I could use a hot chocolate mix to inspire some tasty cookies. Well it works! These treats are a little time consuming but worth the wait !

 

Hot Chocolate Peanut Butter Cookies:

Makes about 29 mouth watering cookies

1 ½ cups all purpose flour

1  cup Penzey’s Hot Chocolate Mix (www.penzeys.com/cgi-bin/penzeys/p-penzeyshotchocolatemix.html)

½ teaspoon baking soda

¼ teaspoon salt

½ cup packed brown sugar

½ cup (1 stick) unsalted butter, room temperature

¼ cup creamy peanut butter

1 egg

1 teaspoon Mexican vanilla extract

 

Filling:

1/3 cup creamy peanut butter

1/2 cup plus tablespoons confectioners’ sugar

 

Dusting:

½ cup granulated sugar for dusting

  • Preheat oven to 375F. Line 2 half sheet baking sheets with parchment paper set aside.

 

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  • In a medium bowl, sift together flour, hot chocolate mix, baking soda, and salt.

 

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  • With an electric mixer, beat together butter, brown sugar, and ¼ cup of peanut butter until light and fluffy. Add egg and vanilla, beating to combine, scraping down the sides of the bowl as needed.

 

 

  • Add flour mixture and beat unit mixed well.

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  • In a medium bowl mix together peanut butter and confectioners’ sugar for filling, mix until smooth (I like to use my hand mixer for this part).

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  • Using a 1-inch cookie scoop flatten the dough with a fondant roller to form a nice sized circle.

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  • Place about ½ to a full teaspoon of peanut butter filling in the center of the dough.

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  • Wrap the dough around the peanut butter, pressing to seal.

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  • Gently roll the ball in granulated sugar to coat.

 

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Place cookies on a parchment lined baking sheets, spacing about 2 inches apart.

 

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  • Bake on 375 rotating halfway. Bake for about 9 minutes. Let stand on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
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