{Peanut butter and chocolate cookies}

Preparation time: 30 min

Cooking time: 10 min

Yield: 16 cookies


    Cookie dough:

  • 125 g butter, soft (1 stick)
  • 125 g peanut butter, room temperature (1/2 cup)
  • 100 g sugar (aprox (1/2 cup)
  • 100 g brown sugar (aprox 1/2 cup)
  • 1 egg
  • 350 flour (3 cups)
  • 1 pinch of salt
  • Decoration:

  • 250 g dark chocolate (8 oz aprox)
  • 100 g chopped toasted peanuts (3/4 cups)
  • Equipment: cookie stencils. I used these ones (6 $)


  1. Start preparing the cookies. In a medium mixing-bowl, beat the butter, peanut butter and sugars until smooth. Add egg and mix until combined
  2. Add flour and salt, mix until combined, and shape to a ball
  3. Divide the dough in two or three, and gather each portion into a slightly flattened ball.
  4. Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0,5 cm. Freeze for 30 minutes, or place on the refrigerator for a couple of hours.
  5. Take the dough out of the freezer (or fridge). Use a round cookie cutter to cut out cookies, and transfer them on a prepared baking sheet. Freeze for another 15 minutes.
  6. Preheat oven to 350 ºF and slip cookies into the oven to bake for 10 minutes, until just slightly browned at the edges. Let the cookies rest on the baking tray at least for 10 minutes before transferring them on a rack to cool completely
  7. When the cookies are completely cold, it is time to decorate. Melt chocolate using the
    microwave or a double boiler
  8. Place a cookie, down side up, on a working surface. Place your stencil over the cookie. Pour 1 tsp chocolate over the stencil and using an offset palette knife, distribute chocolate over stencil, and finally lightly scrape the excess chocolate off the stencil.
  9. Lift the stencil away from the cookie. For best results, every 2-3 applications, clean the stencil with warm water and dry thoroughly.
  10. Dip edge of cookie into melted chocolate and then dip into chopped peanuts. Repeat with all the cookies. Let them on a cool place until set


  • To bake my cookies, I usually use two baking trays stacked together: I find this prevents cookies from browning too quickly
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