CHOCOLATE PEANUT BUTTER COOKIES
– Flour – Creamy peanut butter – Butter – Cocoa powder – Sugar – Light brown sugar – Eggs – Baking soda – Baking powder – Vanilla
Heat oven to 375 degrees. Line a cookie sheet with parchment paper. Sift the flour, cocoa powder, baking soda, and baking powder.
Set aside the extra ½ cup of sugar to roll the dough balls in. Cream the butter and the peanut butter until well combined.
Add the light brown sugar and sugar. Cream until fluffy.
Add the eggs 1 at a time. Mix just until eggs are combined.
Then add dd the vanilla.
Slowly add the sifted flour, cocoa, baking soda, and baking powder. Mix just until the flour is incorporated.
Cover the cookie dough and refrigerator for 1 hour.
Using either a small cookie dough scoop or a tablespoon to scoop out the dough. Shape them into 1 -1 ½ in cookie dough balls.
Roll the cookie dough balls in the ½ cup reserved sugar until completely covered. Place the cookie dough balls 2 inches apart.
Using a fork, lightly press a criss-cross pattern into the cookies. Bake 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.
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