Chocolate Peanut Butter Cookies

Recipe by MarieRynr
READY IN: 2hrs 45mins
YIELD: 4 dozen




  • Preheat the oven to 325*F.
  • 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.
  • Melt the 6 oz of semi sweet chocolate in the top of a double boiler, stirring with a rubber spatula until smooth. Set aside.
  • 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.
  • Add the melted chocolate and chopped peanuts. Stir in the flour and salt until thoroughly combined.
  • 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.
  • 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.
  • Remove the cookies from the oven and cool to room temp on the cookie sheets, about 30 minutes.
  • for the topping place the 1 1/4 cups peanut butter and the icing sugar in a mixing bowl and beat together until fluffy.
  • 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.
  • 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.