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Chocolate Drizzled Peanut Butter Cookies--chewy, rich, delicious!

Chocolate Drizzled Peanut Butter Cookies

Closely adapted from Judith Fertig. You can certainly use a "plain" chocolate ganache, but I agree with Fertig that a spiced one nicely complements the peanut butter--and I do not usually like cinnamon in my chocolate! Because my ganache split, I am giving you her recipe for the chocolate ganache. Note that I call for chilling the dough--the prep/cook times do not reflect the chill time.

Course Dessert
Cuisine Cookies
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Author TheSpicedLife


For the cookies:

  • 1 1/2 cups (189 g) AP flour
  • 1/4 t baking soda
  • 1/4 t baking powder
  • 1/4 t fine sea salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup sugar, plus more for dipping the glass or cookie press
  • 1/2 cup homogenized peanut butter (i.e. not natural), crunchy or smooth, up to you
  • 1 egg
  • 1 t vanilla
  • coarse or flaky sea salt for sprinkling

For the chocolate ganache:

  • 1 cup heavy whipping cream
  • 8 oz semisweet chocolate chips
  • 1/4 t Ceylon cinnamon (also called Mexican or "true" cinnamon)
  • 1/4 t chipotle powder (my kids loved the cookies and ate them happily while complaining they were too spicy--if this is a concern use smoked paprika instead)
  • 1 t vanilla


  1. Whisk together the flour, baking soda, baking powder and salt. Set aside.
  2. Cream the butter. Scrape down the sides and bottom of the bowl, and then beat in the brown sugar. Scrape again and beat in the sugar. Beat until light and fluffy, about 3 minutes.
  3. Scrape down the sides and bottom of the bowl, and beat in the peanut butter until completely blended.
  4. Beat in the egg and then the vanilla, scraping the bowl as needed.
  5. Mix in the flour mixture, 1/3 at a time.
  6. Press plastic wrap or wax paper down onto the dough and then cover the bowl. Chill in the refrigerator for at least 2 hours, preferably overnight (my compromise is to bake a few cookies off after 2 hours but the save the rest for later).
  7. When you are ready to bake, preheat the oven to 350 F. Line your baking sheets with parchment paper or a silicone mat. Place about 1/4 cup of granulated sugar into a small dish.
  8. Scoop balls of cookie dough about 2 tablespoons in size, roll them quickly into a ball, and place them on the baking sheet at least 2 inches apart--I like 6 cookies to a sheet.
  9. Lightly wet the bottom of a drinking glass or a cookie stamp. Press the glass or stamp into the sugar and then press a cookie down to flatten it just a bit--not a lot. Repeat.
  10. The cookies will have some sugar on the top--great. Also sprinkle them with a smattering of coarse or flaky sea salt.
  11. Bake for 12-14 minutes, until the cookies are set and starting to brown at the edges (I like mine less done, and then I let them cool completely on the pan).

When the cookies are cooled completely, prepare your drizzle.

  1. To make the ganache: heat the cream in a medium saucepan over medium heat until the edges start to bubble. Add the chocolate chips and remove the pan from the heat.
  2. Let the chips sit for a few minutes, and them whisk them smooth. Whisk in the spices and vanilla--the ganache should be smooth and easily drizzled.
  3. You can fill a plastic bag with the ganache and snip the corner to drizzle in a pattern. You can also just drizzle with a spoon or fork.
  4. Let the chocolate set completely before serving or storing the cookie.