Description
Fudgy buttermilk chocolate cookies with chocolate chips, topped with peanut butter and chocolate.
Ingredients
- 1 cup All-purpose Flour
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¼ cups Butter, Melted
- 6 Tablespoons Cocoa Powder
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- ⅓ cups Buttermilk
- 1 cup Chocolate Chips
- 1 cup Powdered Sugar
- 1 cup Peanut Butter
- 4 ounces, weight Semi-sweet Chocolate
Preparation
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
In a medium bowl, combine flour, baking soda, and salt.
In a large mixing bowl, combine melted butter with cocoa powder and whisk until smooth. Add sugar, vanilla, and buttermilk. Gradually mix in flour mixture until combined. Stir in the chocolate chips.
Drop dough in 1 1/2-inch (about 2 tablespoons) balls onto the prepared baking sheet, leaving at least 2 inches between each. Bake for 10–12 minutes, until set around the edges.
Meanwhile, prepare the peanut butter balls. Mix powdered sugar and peanut butter until completely combined. Form into 1-inch balls, making one for each cookie.
As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
Melt chocolate in a microwavable bowl for 45 seconds. Stir well, then microwave for an additional 15 seconds at a time, stirring between each increment, until completely melted. Spoon melted chocolate over the top of each cookie and gently spread to cover the peanut butter ball. Allow the chocolate to set, then store in an airtight container.
