- 2
- 20 mins
- 28 mins
Ingredients
- Cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoon salt
- Filling
- 1/2 cup creamy peanut butter
- 1/2 teaspoon salt
- 1/4 cup powdered sugar
- 1/4 cup roasted unsalted peanuts, for garnish
- 4 oz. bar of milk chocolate (I used Ghirardelli), broken or chopped into chunks, for drizzle
Preparation
Step 1
1. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
2. In a stand mixer or large bowl, cream butter and sugar on high until light and fluffy, 2 minutes. Add egg yolks and vanilla, and beat on high 30 seconds.
3. In a separate bowl, whisk together flour, cocoa, and salt. Turn mixer to low and slowly add flour mixture to butter mixture. Mix until just combined.
4. Using your hands, roll mixture into 1-inch balls and place them 2 inches apart on prepared cookie sheets. Press down on the centers of the balls with your thumb, creating an indentation. Bake 8 minutes, or until edges of cookies have set, rotating pans halfway. Transfer cookies to a wire rack.
5. While cookies are baking, using a spatula, combine peanut butter, salt, and powdered sugar together in a bowl; set aside. In a double boiler set over simmering water, melt chocolate. Or place chocolate in a microwave bowl, and nuke for 30-second increments on medium until melted.
6. Spoon 1/4 teaspoon of peanut butter filling into centers of cookies while they’re still hot, and top with a peanut. Drizzle chocolate over cookie and allow to cool completely. Cookies will keep up to 1 week in an airtight container stored at room temperature.
Make ahead: Dough can be made, shaped into balls, and frozen in an airtight container up to 2 months in advance. Thaw to room temperature on cookie sheets before making the thumb indentation and baking.