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Ingredients
US|METRIC
24 SERVINGS
- 1 cup unsalted butter (250 ml, room temperature)
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 200 grams eggs
- 1 1/2 tsp. vanilla
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup creamy peanut butter
- 1/2 cup cream cheese (room temperature)
- 3 Tbsp. dark brown sugar
- 1/2 cup heavy cream
- 2 Tbsp. powdered sugar (plus additional for rolling)
- 2 cups semi sweet chocolate chips (melted)
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Directions
- Add butter, granulated sugar and brown sugar to Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Flat Beater to mixer. Beat on Speed 4 until light and fluffy. Add eggs and vanilla. Turn to Speed 1 and mix until combined.
- Whisk flour, cocoa, baking powder and salt in large bowl. Add to mixer Bowl. Turn to Speed 1 and mix until just combined. Chill dough at least 2 hours or overnight.
- Preheat oven to 350°F.Dust work surface with powdered sugar and roll dough to ¼-inch thickness. Use bone-shaped cookie cutter to cut out 48 cookies, re-rolling scraps as necessary. Transfer cookies to parchment paper-lined baking sheets, spacing about 1 inch apart. Bake 10 minutes. Cool on wire rack.
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