Decadent Peanut Butter Chocolate Bombs
Indulge in the ultimate dessert with these Decadent Peanut Butter Chocolate Bombs. Each cookie is a delightful combination of a chewy and rich chocolate cookie, enveloping a smooth and creamy peanut butter center. The contrasting textures of the cookies and the filling create a heavenly experience for any chocolate and peanut butter lover. Perfect for holiday cookie trays or as a special treat for yourself, these cookies can be enjoyed fresh from the oven or warmed up for a melty treat days later. A delightful recipe that will surely become a staple in your dessert repertoire!
24
Servings
138
Calories
12
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (Sifted or whisked before measuring)
Cocoa powder
1/2 cup (Unsweetened)
Baking soda
1/2 teaspoon (N/A)
Salt
1/4 teaspoon (N/A)
Butter
1/2 cup (At room temperature)
Sugar
1/2 cup (Granulated)
Brown sugar
1/2 cup (Packed)
Chopped peanuts
1/4 cup (Optional)
Large egg
1 (N/A)
Vanilla extract
1 teaspoon (N/A)
Icing sugar
3/4 cup (Sifted)
Creamy peanut butter
1/2 cup (N/A)
Instructions
1
Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
2
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
3
In a large bowl or mixer, cream together the room-temperature butter, sugar, and brown sugar (along with chopped peanuts if desired) until the mixture is light and fluffy, about 3-5 minutes. Remember to scrape down the sides of the bowl to ensure even mixing.
4
Beat in the egg and vanilla extract, continuing to mix until combined well and fluffy.
5
Gradually incorporate the dry flour mixture into the wet ingredients in two additions, mixing until just combined and scraping down the sides as needed. Do not overmix.
6
Scoop out about 1 1/2 tablespoons of the chocolate dough and roll it into a ball. Repeat until you have 24 balls.
7
For the filling, mix the icing sugar and creamy peanut butter in a small bowl until smooth. Form this mixture into 24 small balls, each approximately 1 teaspoon in size.
8
To assemble the cookies, flatten each chocolate dough ball slightly in the palm of your hand. Place a peanut butter ball in the center, then carefully wrap the chocolate dough around the filling, shaping it into a ball again. Ensure the peanut butter is fully encased in chocolate dough. Repeat with all remaining dough and filling.
9
Place the assembled cookie balls on the prepared baking sheets, spacing them about 1 inch apart. Gently flatten each ball with the bottom of a glass to about 2 inches in diameter.
10
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let cool on the baking sheets for 1 minute before transferring to wire racks to cool completely.
Nutrition Information
6.25g
Fat
17.5g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Peanut Butter Chocolate Bombs?
They are a rich dessert featuring a chewy chocolate cookie with a smooth and creamy peanut butter center.
How many cookies does this recipe make?
This recipe makes 24 cookies.
What is the recommended oven temperature?
Preheat your oven to 350°F (180°C).
How long should I bake the cookies?
Bake the cookies for 8 to 10 minutes until the edges are set but centers are soft.
How many calories are in one Peanut Butter Chocolate Bomb?
Each cookie contains approximately 138 calories.
What is the fat content per serving?
Each serving contains 6.25g of fat.
How many carbohydrates are in each cookie?
There are 17.5g of carbohydrates per serving.
What is the protein content of these cookies?
Each cookie provides 2.5g of protein.
How should I prepare the flour for this recipe?
The all-purpose flour should be sifted or whisked before measuring.
What kind of cocoa powder is used?
The recipe calls for 1/2 cup of unsweetened cocoa powder.
How much butter is needed?
You will need 1/2 cup of butter at room temperature.
Can I add nuts to the cookie dough?
Yes, you can optionally add 1/4 cup of chopped peanuts during the creaming stage.
What goes into the peanut butter filling?
The filling is made by mixing 1/2 cup creamy peanut butter with 3/4 cup sifted icing sugar.
How do I prepare the baking sheets?
Line two baking sheets with parchment paper to prevent sticking.
How long should I cream the butter and sugar?
Cream them for 3 to 5 minutes until the mixture is light and fluffy.
What size should the chocolate dough balls be?
Scoop out about 1 1/2 tablespoons of dough to roll into a ball.
What size should the peanut butter filling balls be?
Form the filling into small balls approximately 1 teaspoon in size.
How do I assemble the 'bombs'?
Flatten the chocolate dough, place the peanut butter ball in the center, and wrap the dough around it.
How much space should I leave between cookies on the baking sheet?
Space the assembled cookie balls about 1 inch apart.
Should I flatten the cookies before baking?
Yes, gently flatten each ball with the bottom of a glass to about 2 inches in diameter.
How should I cool the cookies?
Let them cool on the baking sheets for 1 minute, then transfer to wire racks to cool completely.
Can these cookies be reheated?
Yes, they can be warmed up for a melty treat days after baking.
What type of peanut butter is recommended?
The recipe specifically calls for creamy peanut butter.
Do I need to sift the icing sugar?
Yes, the icing sugar should be sifted before mixing with the peanut butter.
How many dry ingredients are mixed together initially?
Four dry ingredients: flour, cocoa powder, baking soda, and salt.
What is the total ingredient count for this recipe?
There are 12 ingredients in total.
Is brown sugar required?
Yes, the recipe uses 1/2 cup of packed brown sugar.
What happens if I overmix the dough?
Overmixing should be avoided; mix until just combined for the best texture.
Are these cookies suitable for holiday trays?
Yes, they are described as perfect for holiday cookie trays.
What is the serving size for this recipe?
The serving size is one cookie out of the 24 produced.