These Chocolate Peanut Butter Halloween Cookies are a festive recipe to bake for the spookiest holiday treats. A great project to do with the kids!
Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins
1 stick unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1 large egg
1 3/4 cups unbleached all-purpose flour
1/4 cup cocoa powder
pinch of salt
7 ounces peanut butter chips, melted
1/3 cup assorted Halloween sprinkles
1
In the bowl of a stand mixer combine the butter, sugar and egg with the paddle attachment until well combined.
2
Whisk together the flour, cocoa powder and salt. Stir the flour mixture in two additions into the butter until you have a smooth batter.
3
Knead the dough on a floured surface until smooth. Divide into two disks. Roll out the dough to 1/4 inch, flouring the rolling pin and surface as needed.
4
Make shapes with 2-4" Halloween cookie cutters. Continue to roll and punch out cookies until you have used all the dough. As you work place cookies onto 2 large baking sheets.
5
Transfer the baking sheets into the fridge. Refrigerate the dough for 30 minutes.
6
While the dough is firming up in the fridge, preheat the oven to 350 degrees Fahrenheit with the racks in the middle.
7
Bake the cookies for 10-12 minutes. Let the cookies cool for a few minutes, then transfer to wire racks to cool completely.
8
With a small offset spatula spread the melted peanut butter chips on to the cookies working one at a time.
9
Immediately top the cookie with sprinkles. Continue until you are done with all the cookies.
10
Let the peanut butter topping firm up a few minutes before serving.
In the bowl of a stand mixer combine the butter, sugar and egg with the paddle attachment until well combined.
2
Whisk together the flour, cocoa powder and salt. Stir the flour mixture in two additions into the butter until you have a smooth batter.
3
Knead the dough on a floured surface until smooth. Divide into two disks. Roll out the dough to 1/4 inch, flouring the rolling pin and surface as needed.
4
Make shapes with 2-4" Halloween cookie cutters. Continue to roll and punch out cookies until you have used all the dough. As you work place cookies onto 2 large baking sheets.
5
Transfer the baking sheets into the fridge. Refrigerate the dough for 30 minutes.
6
While the dough is firming up in the fridge, preheat the oven to 350 degrees Fahrenheit with the racks in the middle.
7
Bake the cookies for 10-12 minutes. Let the cookies cool for a few minutes, then transfer to wire racks to cool completely.
8
With a small offset spatula spread the melted peanut butter chips on to the cookies working one at a time.
9
Immediately top the cookie with sprinkles. Continue until you are done with all the cookies.
10
Let the peanut butter topping firm up a few minutes before serving.
AuthorMarla Meridith
