15 min
10 min plus 1 hour for chilling
24 cookies
Dessert
United States
Ingredients
- 2 ¼ cup AP flour
- ⅔ cup cocoa powder, do not pack
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ cup sugar (divided)
- 2 sticks butter, softened to room temp
- 1 cup creamy peanut butter
- 1 ¼ cup brown sugar, packed
- 2 eggs
- 1 tsp cook's vanilla powder (or vanilla extract)
Directions
Step 1
Combine flour, cocoa, baking powder, baking soda in a bowl and set it aside. Also set aside ½ cup of sugar in a shallow dish.
Step 2
Using an electric hand held or stand mixer, cream butter and peanut butter until well combined. Then add gthe brown sugar and 1 cup of white sugar. Cream until fluffy.
Step 3
Add the eggs to the butter and sugar mixture, one at a time, and mix until eggs are just combined. Add vanilla. Mix until combined.
Step 4
Slowly add the flour mixture to the butter mixture and blend until it is just combined. Cover the dough and chill in the fridge for one hour.
Step 5
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Use a small cookie scoop or spoon and shape dough in to 1-1 ½ inch dough balls. Roll the dough balls in the sugar until coated. Then place on lined cookie sheet and lightly press a criss cross pattern in to each cookie using a fork.
Step 6
Bake the cookies for 8-12 minutes and then allow to rest on the cookie sheet another 5 minutes. Ovens vary so bake time will vary. My oven consistently makes these best at 11 minutes of baking. You don't want them to be dried out so don't overbake.
