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    You are in: Home / Recipes / Chocolate Peanut Butter Cookies Recipe
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    Chocolate Peanut Butter Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs

    45 mins

    MarieRynr's Note:

    Pile all of your favorite memories into one bowl and you have the recipe for this cookie. Chocolate, peanuts and creamy peanut butter, topped with more of the same. These cookies will keep for several days at room temperature if stored in a tightly sealed plastic container. They will also keep for more than a week covered with plastic wrap in the refrigerator. They may also be frozen.

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    Units: US | Metric




    • 226.79 g semisweet chocolate, chopped into 1/4 inch pieces


    1. 1
      Preheat the oven to 325*F.
    2. 2
      Toast the peanuts in preheated oven for 10 to 12 minutes until golden brown. Cool to room temperature before finely chopping in a food processor fitted with a metal blade (about 20 seconds) or by hand with a cook's knife.
    3. 3
      Melt the 6 oz of semi sweet chocolate in the top of a double boiler, stirring with a rubber spatula until smooth. Set aside.
    4. 4
      Place 1 cup peanut butter, sugar and butter in a bowl and beat together until soft (about 2 minutes). Beat in egg and vanilla and continue to beat for 3 minutes until smooth.
    5. 5
      Add the melted chocolate and chopped peanuts. Stir in the flour and salt until thoroughly combined.
    6. 6
      Divide the dough into 2 equal portions. With both palms, roll each into 12 inch long X 1 1/2 inch in diameter cylinder on a clean, dry cutting board. Wrap each portion in plastic wrap and chill for 3 to 4 hours until very firm to the touch.
    7. 7
      Remove from the fridge and discard the plastic wrap. cut each cylinder of dough into 24 individual 1/2 inch thick slices. Divide the slices onto 4 nonstick baking sheets, evenly spacing. Place the sheets on the top and center racks of a preheated oven and bake for 16 to 18 minutes, rotating sheets from top to center halfway through baking time and also rotating them 180 degrees.
    8. 8
      Remove the cookies from the oven and cool to room temp on the cookie sheets, about 30 minutes.
    9. 9
      for the topping place the 1 1/4 cups peanut butter and the icing sugar in a mixing bowl and beat together until fluffy.
    10. 10
      Place a heaping teaspoon of creamy topping in the center of each cookie. Use a small spatula or knife to spread the topping evenly over the top of each cookie.
    11. 11
      Melt the remaining semisweet chocolate in the top of a double boiler. Using a teaspoon, drizzle thin lines of melted chocolate over the top of each cookie.

    Ratings & Reviews:

    • on November 20, 2010

      I have not made these cookies yet, however reading the reviews about the frosting and then looking at the ingredients I think I know what the issue may be. I am pretty sure that the ingredients should be 1 1/4 cup. powder sugar and 1/4 cup peanut butter as with any other butter cream type frosting this would be the ratio. I think the amounts just were mixed up with the ingredients.

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    • on January 29, 2009


      These cookies are okay. The cookies themselves were a little dry & not very chocolatey - they were also very thick, based on the instructions given. The topping was way too moist - I doubled the icing sugar & the topping was still quite sticky even after refrigeration. Although not a bad cookie, they are definitely not worth the time involved.

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    • on October 16, 2006


      These cookies were really tastey and very different. I didn´t toast the peanuts and I melted the chocolate in the microwave. I also added more powdered sugar to the peanut butter for the topping, which worked out well. Definately give them a try!

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    Read All Reviews (4)


    Nutritional Facts for Chocolate Peanut Butter Cookies

    Serving Size: 1 (1501 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1853.6
    Calories from Fat 1236
    Total Fat 137.4 g
    Saturated Fat 58.7 g
    Cholesterol 113.8 mg
    Sodium 492.4 mg
    Total Carbohydrate 158.4 g
    Dietary Fiber 24.3 g
    Sugars 83.0 g
    Protein 44.4 g

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