I get requests for chocolate and peanut butter cookies all the time. Everyone seems to love peanut butter and chocolate. And the fact of the matter is I have not done a chocolate cookie in a while. Instead, I make small cookies for work; it is a quick grab-on-the-run snack without too much guilt on calories.
If you look online, most recipes are for cupcakes when it comes to chocolate and peanut butter, which gave me the idea of putting them into mini cupcake wrappers. I found a bunch of websites to purchase mini cupcake wrappers or make your own, and here are a few:
So whether you make your own or buy mini cupcakes holders, these cookies in a wrapper will be the hit of any kid's party or grown-up party.
Chocolate with Peanut Butter Cupcake Cookies
Barbara HallThese cookies really feel like cake when you dollop on enough icing! I like to serve them in cute cupcake wrappers to cut down on mess.
Ingredients
COOKIE DOUGH
- 6 oz. Cream Cheese
- ½ cup Butter unsalted 1 stick
- 1 cup Sugar white 198 g
- ½ cup Light brown sugar 107 g
- 1 teaspoon Vanilla Extract
- 2 cup All-purpose flour 240 g
- ¾ cup Unsweetened cocoa powder 63 g
- 1 teaspoon Baking powder 4 g
- 1 Egg
- ¼ teaspoon Kosher Salt
ICING
- ½ cup Peanut butter creamy
- 1 cup Powdered sugar
- 2 tablespoon Butter unsalted
- 2 to 4 tablespoon Milk
Instructions
COOKIE DOUGH
- Weigh or measure into a medium bowl your flour, cocoa powder, baking powder, and salt. After all the ingredients are in the bowl run a whisk through to blend them. Set the mixing bowl aside.
- Weigh or measure in a medium bowl the white and the light brown sugar. Set this bowl aside also.
- In a stand or hand-held mixer beat the cream cheese and butter till light and fluffy. About 3 minutes and speed 6 on my KitchenAid. Turn the mixer off and scrape down the sides. Add the sugars and turn the mixer back to the six settings and beat till all the sugar is incorporated, about 2 to 3 minutes. Next, add the egg and the vanilla extract and beat one more minute.
- Turn the mixer down low and slowly add the flour, cocoa powder, baking powder, and salt mixture to the butter, cream cheese. The batter will be very soft. Cover with plastic wrap and put into the refrigerator for at least an hour. I sometimes put it in the freezer for 15 minutes before moving the bowl to the fridge. Depending on how fast your oven heats up you can preheat at any time.
- Line 2 cookie sheets with parchment paper and set aside. I have not used the silicone sheets with this cookie so not sure how they will turn out. Since I share my cookies with the people at work I use OXO Good Grips Cookie Scoop Small so everyone can have a cookie but you can use a OXO Good Grips Cookie Scoop Medium if you want bigger cookies. You may need to add a minute or 2 on the baking time.
- Bake for 10-12 minutes. They will be very soft to the touch when you pull them out but leave them on the cookie sheet for a couple of minutes, and the tops will harden. Then move to a cooling rack to finish.
PEANUT BUTTER ICING
- Add the peanut butter, powdered sugar, butter, and vanilla extract to a bowl and mix till smooth. Add 1 tablespoon of milk at a time to get the icing the right consistency that you want.
- I put about a teaspoon of icing on a cookie and turn the measuring spoon around and spread it over the top of the cookie. If the icing is to thin add a little powder sugar to tighten it up.
Nutrition
Calories: 123kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 54mgPotassium: 62mgFiber: 1gSugar: 11gVitamin A: 145IUCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!
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