Spicy Chocolate-Filled Peanut Butter Cookies

Spicy Chocolate-Filled Peanut Butter Cookies
Contributor
Spicy Chocolate-Filled Peanut Butter Cookies
Aurelie Jouan

Spicy Chocolate-Filled Peanut Butter Cookies

There are two reasons to love these oversized treats; a slightly spicy, chocolaty cookie on the inside, and a sugar-crusted peanut butter cookie on the outside. If you don’t have the savory peanut butter called for in this recipe, try adding a few pinches of dried ground spices to the filling; cumin, turmeric, cayenne, and garlic powder work well.

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20
Servings
143
Calories Per Serving
Deliver Ingredients

Ingredients

For the Cookies

  • 1 1/3 Cup all-purpose flour
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Cup butter, softened
  • 1/2 Cup light brown sugar
  • 1/2 Cup granulated sugar
  • 1 Teaspoon vanilla
  • 1 large egg
  • 1/2 Cup creamy peanut butter
  • Cinnamon sugar, for rolling

For the Filling

  • 1/4 Cup creamy peanut butter
  • 1/4 Cup Thai-spiced peanut butter, such as Yumbutter
  • 1 Tablespoon cocoa powder
  • 2 Tablespoons confectioners sugar
  • Chocolate chips

Directions

For the Cookies

Sift together the flour, baking soda, and salt; set aside.

In the bowl of an electric mixer, cream the butter and sugars. Then, add the vanilla, egg, and peanut butter. Mix until thoroughly incorporated.

Add the dry mixture to the creamed butter and mix just enough to combine. Then roll the dough into a log, wrap it in plastic wrap, and refrigerate until firm.

For the Filling

Preheat the oven to 375 degrees.

Combine the peanut butters, cocoa powder, and confectioners sugar until a paste forms.

Divide the paste into 20 small pieces and place 2 chocolate chips in the center of each piece of filling. Roll the filling into a ball.

Cut the log of chilled peanut butter dough into 20 equal pieces. Wrap a piece of peanut butter dough around the filling, and roll the cookies in cinnamon sugar.

Bake the cookies for 10-12 minutes on a parchment-lined sheet pan.

Nutritional Facts

Total Fat
4g
6%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
23g
18%
Protein
3g
7%
Vitamin A, RAE
27µg
4%
Calcium, Ca
73mg
7%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
31µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
9mg
3%
Niacin
2mg
14%
Phosphorus, P
43mg
6%
Selenium, Se
5µg
9%
Sodium, Na
209mg
14%
Water
9g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.