Ingredients
The following ingredients have 4 Servings
- ½ cup (1 stick / 113 g) unsalted butter, (room temperature)
- ¾ cup (193.5 g) creamy peanut butter
- 1 ⅓ cups (267 g) granulated sugar
- 1 large egg, (room temperature)
- 2 tablespoons whole milk, (room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon red food coloring
- 3 tablespoons unsweetened cocoa powder
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 pinch kosher salt
- 1 cup (125 g) confectioners' sugar
Instruction
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter, peanut butter, and sugar. Beat for about 2 minutes on medium speed, or until completely combined.
- Turn the mixer to low and add in the egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and beat until light and fluffy.
- In a separate bowl, whisk together the cocoa, flour, baking soda, and salt.
- With the mixer on low, add the flour mixture to butter and sugar mixture. Mix until just combined.
- Scoop dough out into 1 inch balls.
- Put the confectioners' sugar onto a small plate or bowl.
- Roll each dough ball in the confectioners' sugar to coat. Place onto the prepared baking sheet about 2 inches apart. (If you want them extra chewy, chill for 10 minutes in the freezer before baking.)
- Using the bottom of a kitchen glass or measuring cup, slightly flatten each cookie.
- Bake for 8 to 10 minutes, or until the edges are set.
- Allow cookies to cool to room temperature before serving.
