These delicious Peanut Butter Meltaway Cookies are an amazing Christmas cookie recipe that combines my favorite combination of chocolate and peanut butter! Super soft peanut butter cookies are topped with a delicious chocolate ganache and garnished with salty peanuts.
Peanut Butter Meltaway Cookies
These amazing chocolate peanut butter cookies are inspired by a cake that is served at a local country club. They serve these delicious little chocolate peanut butter squares that literally melt in your mouth. While I love those squares, I am always wishing that there was more peanut butter and less chocolate. Well I have fixed that in these Peanut Butter Meltaway Cookies, the peanut butter to chocolate ratio is just perfect!
The cookie starts with a super soft and tender peanut butter cookie. You could just make these peanut butter cookies and call it a day, but then when you top them with the chocolate peanut butter ganache and chopped peanuts, some serious magic happens. I call these meltaway cookies because the cookie literally melts in your mouth. These are the softest peanut butter cookies ever!
I use some of my favorite cooking tools from Blanco when I make these cookies. The cutting board is so versatile and washes up so well. It is also pretty enough to leave on the counter all the time!
This cooling rack is so sturdy and well made and is my go to when making cookies. It washes up perfectly and I love the sturdy little rubber feet that prevent sliding!
Pro tip: always keep your cookies on the cooling rack until after you drizzle the chocolate on. The excess drips off and doesn’t puddle on your cookie. Place aluminum foil or parchment paper underneath and then just throw away when done! Easy clean up.
If you need a stand out holiday cookie recipe, then you need to try these Peanut Butter Meltaway Cookies!
Yield 24 cookies
Prep Time 10 Minutes
Cook Time 9 Minutes
- 2 oz semi sweet baking chocolate square
- 1/4 cup of peanut butter
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup salted butter (1 stick) room temperature
- 1/3 cup peanut butter – do not use natural
- 1/2 cup granulated white sugar – plus more for rolling
- 1/2 cup brown sugar
- 2 tsp vanilla
- 1 egg – room temperature
- Garnish: Chopped Peanuts
Preheat oven to 350 degrees and line a baking sheet with a silicone baking mat.
In a medium bowl, whisk together flour, baking soda, baking powder. Set aside.
Using a stand mixer, cream the butter and peanut butter together until well combined and no lumps remain. Slowly, add the sugars and beat until creamy and smooth, about 3 minutes. Add in the egg and vanilla extract. Mix until combined.
With the mixer on low, slowly add in the dry ingredients. Mix on low until all ingredients are distributed. Don’t overmix.
Roll about 2 tablespoons of dough into a cookie dough ball. Roll in granulated sugar. Place cookies on prepared baking sheet, about 2-inches apart.
Bake the cookies for 9-10 minutes or until they are golden at the edges and just set. Don’t overbake, the cookies will set up as they cool. Remove from pan once set and place on cooling rack.
- Once cookies are completely cool, add the chocolate drizzle. In the microwave, melt your chocolate in 20 seconds intervals, until melted. Once melted, add peanut butter and stir well. Add mixture to a squeeze bottle.
- Drizzle chocolate over the cooled cookies. Add peanuts immediately. Let set, about 1 hour.
- Store in an air tight container for up to 4 days, or freeze for 1 month.
To find more delicious recipes visit Old House to New Home.