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Chocolate-Piped Peanut Butter Cookies

The combination of chocolate and peanut butter makes these cookies irresistible.

  • yield: Makes about 4 dozen

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon table salt
  • 1 teaspoon baking soda
  • 1/4 pound (1 stick) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup smooth peanut butter
  • 4 ounces semisweet chocolate

Directions

  1. Step 1

    Sift together flour, salt, and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until well combined. Add peanut butter, and beat until smooth. Add flour mixture, and beat on low until combined. Wrap dough in plastic wrap, and transfer to the refrigerator to chill several hours.

  2. Step 2

    Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper. Form each cookie into a ball using 1 level tablespoon of dough and, with a finger, press and shape to form a 1 3/4-inch slightly squared circle. Place cookies on the prepared baking sheets, about 1 inch apart. Dip a fork into flour, and tap off the excess. Press tines of fork into four edges of each cookie. Place cookies in freezer to chill for 15 minutes.

  3. Step 3

    Bake until golden, about 15 minutes, rotating halfway through. Remove from oven, and place on a wire rack until completely cool.

  4. Step 4

    Melt chocolate until smooth, either over a gently simmering double boiler or in the microwave in 20-second increments, stopping to stir with a rubber spatula after every 20 seconds. Let chocolate stand until cool to touch.

  5. Step 5

    Fill a paper cornet (or a resealable plastic bag with a bottom corner snipped) with chocolate. Pipe chocolate into the indentations left by the fork. Set aside in a cool place to allow chocolate to set.

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Reviews (7)

  • carabau 30 Dec, 2011

    Yes, delicious, and you can also just swirl melted chocolate over the top of the cookie with a fork. Martha Stewart is 'Martha Stewart' , not fast easy breezy 30 minute, cut the corners, start with a pre-made dough, etc recipes to save time for ?
    That is why she outshines the rest.

  • CAJ 7 Dec, 2010

    Delicious! Actually, because my patience is so thin, I dipped my cookies in the chocolate 1/2 way and let them dry on a rack over a cookie sheet. Very yummy.

  • CucinaClara 7 Dec, 2010

    Seriously? Pipe the chocolate into the marks left by the fork? Who has that much patience? Or hand control? Or time? What world does Martha's crew live in? Surely not mine!

  • fionabug 22 Jan, 2009

    These cookies are good and have a nice deocorative look to them....but they are time consuming.

  • cwyc 12 Jan, 2009

    I made these with all natural peanut butter (100% peanuts, no additives). What I found was that the cookies came out too dry and crumbly. After some thought, I wondered if it was because I used 100% peanut butter as opposed to commercial/supermarket peanut butter that contains addivitives such as hydrogenated vegetable oils and sugar, etc. The recipe may have been designed with the addition of commercial peanut butter (containing vegetable oil), so as not be so crumbly. Thoughts?

  • cwyc 12 Jan, 2009

    I made these with all natural peanut butter (100% peanuts, no additives). What I found was that the cookies came out too dry and crumbly. After some thought, I wondered if it was because I used 100% peanut butter as opposed to commercial/supermarket peanut butter that contains addivitives such as hydrogenated vegetable oils and sugar, etc. The recipe may have been designed with the addition of commercial peanut butter (containing vegetable oil), so as not be so crumbly. Thoughts?

  • humbie 15 Nov, 2008

    I'm not a peanut butter cookie fan but these are the best cookies. There is not an over powering taste of peanut butter. Great cookies everyone should try them. A in my family book. We love them. Thanks again Martha.