Ingredients

The following ingredients have 12 Servings
  • 2 ¼ cups flour
  • 1 cup creamy peanut butter
  • 1 cup butter (softened)
  • ⅔ cup cocoa powder (do NOT pack (spoon the cocoa powder into the measuring cup))
  • 1 cup + ½ cup sugar ((the ½ cup is for rolling the cookie dough balls in before baking))
  • 1 ¼ cup light brown sugar (packed)
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla

Instruction

  • Preheat oven to 350 degrees.
  • Line a cookie sheet with parchment paper or a silicone baking mat.
  • Sift the flour, cocoa powder, baking soda, and baking powder. Set it aside.
  • Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern. You can use a ziploc baggie to minimize the sugar mess.
  • Using a stand mixer or handheld mixer, cream the butter and the peanut butter until well combined.
  • Add the light brown sugar and sugar. Cream until fluffy.
  • Add the eggs 1 at a time. Mix just until eggs are combined.
  • Add the vanilla
  • Slowly add the sifted flour, cocoa, baking soda, and baking powder. Mix just until the flour is incorporated.
  • Cover the cookie dough and refrigerator for 1 hour.
  • Using either a small cookie dough scoop or a tablespoon to scoop out the dough. Shape them into 1 -1 ½ in cookie dough balls.
  • Roll the cookie dough balls in the 1/2 cup reserved sugar until completely covered. You can use a quart size ziploc. It keeps it from being to messy.
  • Place the sugared cookie dough balls about 2 inches apart.
  • Using a fork, lightly press a criss-cross pattern into the cookies. In order to keep the fork from sticking, dip the fork in the sugar.
  • Bake the cookies for 8 to 10 minutes.
  • Let the cookies rest on the baking sheet for about 2 to 3 minutes. This helps the cookie keep its shape and allows the cookie to lift off of the parchment paper without sticking or coming apart.
  • Allow cookies to cool and store in an airtight container.