A soft chocolate cookie wrapped around a peanut butter filling won the annual cookie contest at one publisher, according to the recipe's author, who described the win as the reason she decided to test the recipe herself. The cookie displaced the previous year's winner, a gooey oat bar from the author's second cookbook.
The author wrote that she had seen versions of the peanut butter cup cookie for years but had never made them. After the December contest result, she made the recipe as written and found it "fantastic," a result her husband and children also welcomed.
Why the First Batch Wasn't Dark Enough
The author's main criticism was color: the cookies came out "kind of pale." She wrote that she prefers chocolate baked goods to be dark and intense, and she increased the proportion of cocoa powder. The cookies became darker and more chocolaty, but not by much. She considered a full half-and-half split between cocoa and flour but suspected structural problems, so she switched to Dutch-process cocoa instead. Dutch-process is described in the source as a darker, more nutty variety standard in Europe but also sold in the United States.
The author wrote that the final cookies were soft and brownie-like, and that she ate three. The recipe makes 22 to 24 cookies and takes about 30 minutes total, including a filling that is frozen before assembly. The dough can be made in a hand or stand mixer or a food processor.
What the Recipe Calls For
The filling combines 2/3 cup creamy peanut butter, 2/3 cup powdered sugar and two pinches of flaky sea salt. The cookie dough uses 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup dark brown sugar, 1/4 cup creamy peanut butter, one large egg, one teaspoon vanilla extract, 1 1/3 cups all-purpose flour, 2/3 cup Dutch-process cocoa powder, two teaspoons baking powder and 1/4 teaspoon fine sea or table salt. Cookies bake for 8 to 10 minutes and are meant to look underbaked because only the outer shell needs to set.
Editorial Notes