I love the way this cookie dough came out - it's incredibly easy to work with (shapes nicely, doesn't stick to the bowl or your hands, etc.). I rolled the dough into 26 balls and made fairly large cookies. You could easily get 36 smaller cookies out of this batch.
And, strawberry and chocolate have a natural affinity (a true love affair) but you could also fill the "thumbprints" with raspberry preserves, apricot preserves or orange marmalade. Actually, any flavor preserve would be amazing with chocolate and peanut butter, including grape!
Dark Chocolate-Peanut Butter Cookies with Strawberry Preserves
1 1/3 cups all-purpose flour
1/3 cup unsweetened dark cocoa powder (such as Hershey's Special dark cocoa)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup creamy peanut butter
1/2 cup plus 2 tablespoons packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup seedless strawberry preserves
Preheat the oven to 375 degrees. Line 2 baking pans with parchment paper.
In a medium bowl, combine the flour, cocoa, baking soda, and salt. Mix with a whisk to combine. Set aside.
In a large mixing bowl, beat together the butter, peanut butter and both sugars until light and fluffy. Beat in the egg and vanilla. Gradually beat in the flour mixture. Mix until blended, scraping down the sides of the bowl as necessary.
Roll the dough into 24 to 26 balls and place the balls on the prepared pans. Press your thumb into each cookie, making a 1/2-inch deep indent. Fill each indent with a little of the strawberry preserves.
Bake for 12 to 14 minutes, until the cookies are set (the edges will be firm to the touch).
Cool on wire racks.
Makes 24-26 cookies
Comments
Post a Comment