- 6 oz. Cream Cheese
- 1/2 cup (1 stick) Butter unsalted
- 1 cup (198 g) Sugar white
- 1/2 cup (107 g) Light brown sugar
- 1 tsp Vanilla Extract
- 2 cup (240 g) All purpose flour
- 3/4 cup (63 g) Unsweetened cocoa powder
- 1 tsp (4 g) Baking powder
- 1 Egg
- 1/4 tsp Kosher Salt
- 1/2 cup Peanut butter creamy
- 1 cup Powdered sugar
- 2 TBSP Butter unsalted
- 2 to 4 TBSP Milk
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. 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, the majority of 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 web sites 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 kids party or grown-up party. So if chocolate and peanut butter cookies are on your mind this week here are two other recipes to try:
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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 TBSP of milk at a time to get the icing the right consistency that you want.
I put about a tsp 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.