Honey, cinnamon, and chocolate contribute warm flavors to these snow day favorites!
Ingredients:
For the peanut butter center:
- 1 cup creamy salted peanut butter
- 1/3 cup honey
For the chocolate cookie dough:
- 1 stick (8 tbsp) unsalted butter, softened
- 2/3 cup (132 g) dark brown sugar or coconut sugar
- 1 egg
- 2 Tbsp heavy cream
- 1 cup (120 g) AP flour
- 1/2 cup (50 g) cocoa powder
- 1/4 tsp baking soda
- 1 tsp salt
- Dash of cinnamon
- 1/2 cup sugar for coating the outside
- Desired chocolate for topping (Hershey’s bar pieces, chocolate drops, chocolate hearts)
Directions:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together peanut butter and honey. Then, form into balls (1 tbsp at a time), place them on a plate or small baking tray, and freeze while you prepare the chocolate cookie dough.
- Prepare the chocolate cookie dough: With an electric mixer on medium-high speed, mix together softened butter and sugar for 3 minutes.
- Then, mix in egg and heavy cream just until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon.
- Mix the flour mixture into the butter/sugar mixture just until evenly combined.
- Take 2 tbsp of dough at a time and flatten into a circle. Place 1 frozen peanut butter ball into the center, then wrap the cookie dough around it to fully cover the peanut butter so you cannot see it from the outside. Roll the cookie dough into a ball, then roll the ball in sugar and place on the baking sheet. Do this until all of the cookie dough is used up, placing the cookie dough balls 2” apart on the baking sheet.
- Bake the cookies for 10-12 minutes, until crackled and slightly flattened. Then, while they're still warm, gently press a piece of chocolate on top of each cookie, let cool, and enjoy!!