Maybe not the prettiest cookies, but that’s ok – they taste great and that’s all that counts with these Choclate Peanut Butter Cookies.
For the dough:
1/2 cup (120g) butter
1/2 cup (100g) brown sugar
1 large egg, at room temperature
1 tsp. vanilla extract
1 cup (130g) spelt flour
1.8 oz. (50g) black cocoa powder*
1 tsp. baking powder
1 pinch of salt
3.5 oz. (100g) peanut butter chips
1.8 oz. (50g) semi-sweet chocolate, chopped
3 tbsp. sugar
1 cup (130g) confectioners’ sugar
1. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with the black cocoa powder, baking powder, and salt and add to the bowl – mix until just combined. Add the peanut butter chips and chopped chocolate and fold in. Cover the bowl and place in the fridge for at least two hours.
2. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and make golfball-sized balls out of the dough. Roll them first lightly in the sugar, then generously in the confectioners’ sugar and place with some space in between on the baking sheet. Bake for 11-13 minutes until the edges are set and you can see some cracks here and there. Take out of the oven and press the candy eyeballs immediately into the cookies – let cool down completely on a wire rack. Repeat with the remaining dough.
Keywords: cookies, Halloween, black cocoa, chocolate, peanut butter