Decadent Chocolate Peanut Butter Delight Cookies
Indulge in these decadent cookies that combine the rich flavors of chocolate, the creaminess of peanut butter, and a delightful crunch from toasted peanuts. Each bite brings back cherished memories of homemade treats, making every moment special. These cookies not only satisfy your sweet tooth but are also incredibly versatile—perfect for sharing at gatherings or enjoying as a solo treat. They can be stored effortlessly at room temperature for several days, refrigerated for over a week, or even frozen for future cravings. Treat yourself and your loved ones to the ultimate dessert experience that is sure to become a family favorite.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Unsalted peanuts
1 cup (toasted and finely chopped)
Semisweet chocolate
6 ounces (chopped into 1/4 inch pieces)
Creamy peanut butter
1 cup (for dough)
Granulated sugar
3/4 cup (for dough)
Unsalted butter
1/4 lb (cut into 1 oz pieces)
Large egg
1 (beaten)
Vanilla extract
2 tsp (for dough)
All-purpose flour
1 1/4 cups (for dough)
Salt
1/8 tsp (for dough)
Icing sugar
1 1/4 cups (for topping)
Creamy peanut butter
1/4 cup (for topping)
Semisweet chocolate
8 ounces (chopped into 1/4 inch pieces, for topping)
Instructions
1
Preheat your oven to 325°F (163°C).
2
Spread the unsalted peanuts on a baking sheet and toast in the preheated oven for 10 to 12 minutes, or until golden brown. Allow them to cool to room temperature.
3
Once cooled, finely chop the peanuts using a food processor fitted with a metal blade (about 20 seconds) or with a cook's knife by hand.
4
In a double boiler, melt 6 ounces of semisweet chocolate over simmering water, stirring occasionally with a rubber spatula until smooth. Set aside to cool slightly.
5
In a mixing bowl, combine 1 cup of creamy peanut butter, 3/4 cup granulated sugar, and 1/4 pound of unsalted butter cut into pieces. Beat together on medium speed until soft and well-blended, about 2 minutes.
6
Add in the large egg and 2 teaspoons of vanilla extract, then continue mixing for an additional 3 minutes until the mixture is smooth.
7
Pour in the melted chocolate and add the finely chopped peanuts. Stir to combine.
8
Gradually mix in 1 1/4 cups of flour and 1/8 teaspoon of salt until everything is thoroughly combined into a dough.
9
Divide the dough into two halves. On a clean cutting board, roll each half into a cylindrical shape measuring approximately 12 inches long and 1 1/2 inches in diameter.
10
Wrap each dough cylinder tightly in plastic wrap and refrigerate for 3 to 4 hours, or until very firm.
11
Once the dough is firm, remove the plastic wrap and slice each cylinder into 24 pieces, each about 1/2 inch thick.
12
Arrange the cookie slices evenly on 4 nonstick baking sheets, leaving space between them.
13
Bake in the preheated oven for 16 to 18 minutes, rotating the baking sheets from top to center halfway through and also rotating them 180 degrees for even baking.
14
Once baked, take the cookies out of the oven and let them cool on the sheets for about 30 minutes.
15
For the topping, mix 1 1/4 cups of peanut butter with the icing sugar in a mixing bowl until fluffy.
16
Using a heaping teaspoon, place a dollop of the creamy topping on the center of each cookie. Spread evenly with a small spatula or knife.
17
Melt the remaining 8 ounces of semisweet chocolate using the double boiler method, and then use a teaspoon to drizzle thin lines of this melted chocolate over the top of each cookie.
18
Allow the cookies to set before serving or storing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Peanut Butter Delight Cookies?
They are rich, decadent cookies that combine the flavors of chocolate and creamy peanut butter with the crunch of toasted peanuts.
What temperature should the oven be set to?
Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
How long should I toast the peanuts?
Spread the unsalted peanuts on a baking sheet and toast them for 10 to 12 minutes, or until they are golden brown.
Should the peanuts be salted or unsalted?
The recipe specifically calls for 1 cup of unsalted peanuts.
What is the best way to chop the toasted peanuts?
You can finely chop them using a food processor fitted with a metal blade for about 20 seconds or use a cook's knife by hand.
How do I melt the chocolate for the cookie dough?
In a double boiler, melt 6 ounces of semisweet chocolate over simmering water, stirring occasionally until smooth.
How long should I beat the peanut butter, sugar, and butter?
Beat the 1 cup of creamy peanut butter, 3/4 cup sugar, and 1/4 pound of butter on medium speed for about 2 minutes.
How long do I mix the dough after adding the egg and vanilla?
Continue mixing for an additional 3 minutes until the mixture is smooth after adding the egg and 2 teaspoons of vanilla extract.
When should the flour and salt be added?
Gradually mix in the 1 1/4 cups of flour and 1/8 teaspoon of salt after the melted chocolate and peanuts have been stirred in.
How do I shape the cookie dough?
Divide the dough into two halves and roll each half into a cylindrical shape approximately 12 inches long and 1.5 inches in diameter.
How long does the dough need to be refrigerated?
Wrap each dough cylinder in plastic wrap and refrigerate for 3 to 4 hours, or until the dough is very firm.
How thick should I slice the cookie dough?
Once firm, slice each dough cylinder into 24 pieces, each measuring about 1/2 inch thick.
How many cookies does this recipe make?
The recipe produces approximately 48 cookies in total from the two dough cylinders.
What type of baking sheet should I use?
The instructions recommend using nonstick baking sheets for even cooking and easy removal.
How should the cookies be arranged for baking?
Arrange the slices evenly on 4 nonstick baking sheets, leaving enough space between them for slight spreading.
What is the total baking time for the cookies?
Bake the cookies in the preheated oven for 16 to 18 minutes.
Should I rotate the baking sheets during baking?
Yes, rotate the sheets from top to center and 180 degrees halfway through the baking time to ensure even results.
How long should the cookies cool before adding the topping?
Allow the cookies to cool on the baking sheets for approximately 30 minutes after taking them out of the oven.
What ingredients are needed for the cookie topping?
The topping is made by mixing 1 1/4 cups of icing sugar with 1/4 cup of creamy peanut butter until fluffy.
How do I apply the peanut butter topping?
Use a heaping teaspoon to place a dollop of the topping on the center of each cookie, then spread it evenly with a small spatula.
How is the chocolate drizzle prepared?
Melt the remaining 8 ounces of semisweet chocolate using a double boiler until smooth.
What is the technique for drizzling the chocolate?
Use a teaspoon to drizzle thin, decorative lines of the melted chocolate over the top of each finished cookie.
Can these cookies be stored at room temperature?
Yes, they can be stored effortlessly at room temperature for several days.
How long will the cookies stay fresh in the refrigerator?
When refrigerated, these cookies will stay fresh and delicious for over a week.
Is it possible to freeze these cookies?
Yes, they can be frozen for future cravings and long-term storage.
Are these cookies suitable for parties?
Absolutely, they are perfect for sharing at gatherings and are sure to become a family favorite.
What kind of chocolate is used in this recipe?
The recipe uses semisweet chocolate for both the dough and the decorative topping.
What type of peanut butter is recommended?
Creamy peanut butter is used for both the cookie dough and the fluffy topping.
Do I need to wait for the cookies to set?
Yes, allow the topping and chocolate drizzle to set completely before serving or storing the cookies.
What gives these cookies their crunch?
The delightful crunch comes from incorporating finely chopped toasted unsalted peanuts into the dough.