How to Make Easy Chocolate Peanut Butter Cookies

Image for the article titled Your Halloween Party Needs These Chocolate Peanut Butter Cookies

Photo: Allie Chanthorn Reinmann

Besides dwelling on the details of your elaborate Rings of Power Halloween costume, it’s part of the appeal of Oct. 31 is the excuse for eating large amounts of sweets. Although I do believe that Reese’s Pnuts Babsolute Cthe highs are disgusting, i also agree that the chocolate and peanut butter flavor combination is absolute perfection. (My problem is with the texture of Hershey, not the flavor, OK?) To celebrate this sacred union of flavors in a way that comes straight out of the oven, not an orange plastic sleeve, whip up these scrumptious five-bat-shaped cookies for Halloween.

I usually like to spend way too much time decorating things, but sometimes the occasion calls for simplicity. I wanted a cookie that had the same addictive quality as these Pnuts Babsolute Cups have that distinct, concentrated chocolate and peanut butter flavor, and easily feel like Halloween without the need for extra frostings or sprinkles to get the point across. I kept the ingredient list short to make sure the intense chocolate and peanut butter flavor wasn’t diluted. There is no flour used in this recipe, and as a result, they end up being incidentally gluten-free and delicious. The dough has the consistency of modeling clay, so shaping them into festive bats is a quick job, but you can also use this dough to create shapes for other occasions.

The cookie dough is the fastest part. Simply mix the smooth peanut butter with the sugar, add two ounces of melted dark chocolate and mix until combined. Then mix the salt and an egg at room temperature. The mixture will be thick and smell absolutely tempting at this point. Resist the urge to put it in your mouth.

Image for the article titled Your Halloween Party Needs These Chocolate Peanut Butter Cookies

Photo: Allie Chanthorn Reinmann

To shape the dough into a bat, you can either use a cookie cutter or shape it with your hands. If you’re cutting it out, roll out this dough about ⅓ inch thick, then use a bat-shaped cookie cutter. If shaping by hand, start with a tablespoon of cookie dough. Press it between the two palms to create a flat oval shape—there is no need to be perfect. Squeezing the dough in your hands will also heat the fats in the dough to aid in shaping. Place the oval on a parchment-lined baking sheet and use your fingers to point the ends of the oval down slightly; it will look a bit like a rounded diamond or a pair of lips.

Image for the article titled Your Halloween Party Needs These Chocolate Peanut Butter Cookies

Photo: Allie Chanthorn Reinmann

Use your fingertips to pinch the top and bottom into the bat’s ears and bottom. Do the same under each wing to get that wavy look. I used the wide end of a chopstick to help exaggerate the indentations and then was able to pinch them more effectively without breaking the dough. Once you’re happy with the bat shape, use the small end of the wand to make two small eyes. Press deeply to ensure they are distinct after cooking. Bake in preheated 350°F oven for 10 minutes.

Image for the article titled Your Halloween Party Needs These Chocolate Peanut Butter Cookies

Photo: Allie Chanthorn Reinmann

Image for the article titled Your Halloween Party Needs These Chocolate Peanut Butter Cookies

Photo: Allie Chanthorn Reinmann

The only thing to be careful about when mixing this batter is to make sure your ingredients are at room temperature and that you add the ingredients in order. If you add the egg too soon, the batter will become very thick and it will be difficult to incorporate the melted chocolate. Luckily, there’s no gluten in this recipe, so if you need to work the dough for an extra minute or two, you don’t have to worry about tough cookies. Store them at room temperature for up to five days or freeze them after cooking for up to five months.

Chocolate Peanut Butter Bat Cookies

Ingredients:

  • 1 cup smooth peanut butter
  • ¾ cup sugar
  • 2 ounces semi-sweet chocolate (melted)
  • ¼ tsp salt
  • 1 egg (room temperature)

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, mix peanut butter and sugar together, then stir in each of the following ingredients in order.

Pour batter one tablespoon at a time and shape into a bat shape as described above.

Bake cookies at 350°F for 10 minutes. Cool them on a cooling rack. This recipe makes about 20 bat cookies.

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