Chocolate Peanut Butter Cookies
Serves: 30 cookies
Prep Time: 25 minutes
Cooking Time: 10 minutes
For a quicker cookie that is equally delicious try using straight sugar cookie or cinnamon cookie dough. Regular peanut butter like Skippy or Jif works better that the natural peanut butters for this recipe.
1 package, 18 ounces sugar cookie dough, refrigerated
1/3 cup unsweetened cocoa powder
2/3 cup peanut butter, creamy or crunchy
2/3 cup powdered sugar
1 tablespoon turbinado sugar, or granulated sugar
Preheat oven to 350 degrees. In a medium bowl knead together the cookie dough and the cocoa powder. In a separate bowl mix the peanut butter and powdered sugar. With floured hands roll the peanut butter sugar mixture into about thirty 1-inch balls (if time allows put peanut butter balls into the freezer for about 30 minutes for easier handling). To make the cookies, form a heaping teaspoon of cookie dough into a pancake. Place one peanut butter ball in the center and mold the cookie dough around it forming a bigger ball. Smooth it out by rolling it in your hands. Place cookie balls about 2 inches apart on an ungreased cookie sheet. Slightly flatten each cookie and sprinkle with Turbinado (such as sugar in the raw) or granulated sugar. Bake for 10 to 12 minutes. Let cool on wire rack.
Per Serving (2 cookies) About: 240 calories, 13 g fat, 3 g saturated fat, 0 g trans fat, 5 g protein, 30 g carbohydrates, 2 g dietary fiber, 200 mg sodium