A new twist on the traditional peanut butter cookie!
- 2c. creamy peanut butter
- 2c. sugar
- 2 eggs
- 1bag (12 oz) of Wilton Dark Candy Cocoa Melts
- Mix peanut butter, sugar and eggs together in a mixing bowl. Using a Large Cookie Scoop, scoop batter onto cookie sheets and press with fork for surface design. Bake at 350 degrees for 12-14 minutes. Cool completely.
- Melt chocolate candy melts in microwave in 30 second increments, stirring in between.
- Spread parchment paper on a flat even surface
- Spoon about 2 tsp of melted chocolate onto the parchment paper
- Press a cooled cookie into the center of the chocolate.
- Allow chocolate to cool and harden. Drizzle chocolate over the top if desired.
- When chocolate is cool and hard, peel cookies off the paper and serve!
Makes about 24 cookies.
My thoughts: I love peanut butter cookies- and this recipe is incredibly simple (even kids would love making this!) I had extra candy melts from another project and that was the inspiration for the “black-bottom” part of this cookie (that, and the fact that I am ADDICTED to Fudge stripe cookies!!!) I wasn’t sure if the cookie and chocolate would stick together well- but they were inseparable! The drizzle on top just adds to the gourmet feel of these cookies. I hope you get a chance to try these– the “WOW’s” when you serve them are well worth the little extra time with the chocolate! Enjoy! r-
Oh my goodness, these look so very delicious! What a great idea and beautiful photos! Thanks for sharing 🙂
These look delishous ~ I’m sure they’d be a hit in our home.
Thanks Jo! I hope you get a chance to try them 🙂
These look super – there is no better combination than PB and chocolate!! If you get a sec, pop on over to Foodie Friday and link up! Oh, and I found you on Sumo’s Sweet Stuff. 🙂
Thanks so much! Just linked up- thanks for the invite! Your blog looks fun– now I’m hungry for lobster! 🙂
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Just surfing the web and saw these cookies. They look delicious but I noticed that the recipe doesn’t have any flour. With just the eggs as a binder, how do these cookies keep their structure? Are they super sweet?
Hi Lisa! This is my favorite peanut butter cookie recipe by FAR….plus it makes my gluten free friends happy!
I’ve no idea how this actually works- but taste? They aren’t super sweet– just very rich with peanut butter- very moist and chewy and peanut buttery…if you want less sweet leave off the chocolate bottom, as that adds most of the sweetness to this recipe. Enjoy!
Thanks for the clarification. I’m looking forward to trying this recipe. I’m a sucker for a fudge striped cookie and this is one of the best looking I’ve ever seen.
Yummy!!! These were soooo easy and delicious. With dark chocolate and crunchy peanut butter this recipe was perfect for me. Definitely not too sweet at all. I didn’t want too many cookies hanging around. To minimize my guilt I cut the measurements in half and the recipe worked perfectly. It yielded 17 smaller cookies. I would do this again.
Oh I’m SO glad you liked them! I might have to try the crunchy peanut butter…yum!
These were really good. I messed up on the second batch though because I left them in balls and forgot to squash them down with the fork. However, I found it easier to hold the cookies upside down and spread the melted chocolate over it then lay them down upside down.
Thanks– I love them too– AND I’ve forgotten to smash them down before. Thanks for the tip!