My brother-in-law requested I make this cookie, and gave it a good review. As he said, "They are light and buttery and have an excellent flavor."
The cookie is not overly sweet, and when combined with the sweeter drizzle it creates the perfect combination. Also, there is an evenness of flavor between chocolate and peanut butter. The dough prevents it from being a Reese’s peanut butter cup.
1-1/2 cups all-purpose flour
1/3 cup sugar
¼ cup unsweetened cocoa powder (I used Hershey’s)
2/3 cup butter, cut up
¼ cup creamy peanut butter
½ cup semisweet chocolate pieces
1 tablespoon shortening (I used Crisco)
½ cup peanut butter chips
Preheat oven to 325 degrees. Combine flour, sugar, and cocoa powder in a bowl. Mix well.
In a mixing bowl, mix butter and peanut butter. Add the flour mixture until the batter starts to cling. Form mixture into a ball and knead until smooth.
My shapes were 3” – 3-1/2” big. The original recipe called for 1”-2” shapes, bite-size, so obviously I didn’t get as many cookies out of a batch as suggested. With smaller cookie cutters you will probably get about 32 cookies. I got about 24 larger cookies.
Cool about 5 minutes on a wire rack, then transfer to waxed paper for decorating. Cool completely.
Spread half of the cookies with melted peanut butter mixture and the other half with melted chocolate mixture. Drizzle cookies with the mixture that is opposite of the spread.
To store, layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Hope you enjoy these!