Organic Peanut Butter Chocolate Buttons

Recipe by King Arthur Test Kitchen
4 Reviews 4.8 out of 5 stars

The timeless combination of peanut butter and chocolate is on full display in these easy-to-whip-up holiday cookies. The peanut butter cookies themselves are just the right blend of soft and crumbly. Wonderful on their own, they're even better with a chocolate candy pressed into the center while they’re still warm, which creates a ganache-like center. As an added bonus, this recipe works beautifully with that jar of natural peanut butter you might already have in your kitchen.  

Prep
15 mins
Bake
10 to 12 mins
Total
27 mins
Yield
4 dozen
Organic Peanut Butter Chocolate Buttons - select to zoom
Organic Peanut Butter Chocolate Buttons - select to zoom
Organic Peanut Butter Chocolate Buttons - select to zoom
Organic Peanut Butter Chocolate Buttons - select to zoom

Instructions

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  1. Preheat the oven to 375°F. Line two baking sheets with parchment; if you don't have parchment, leave the pan ungreased.

  2. In a large bowl or the bowl of a stand mixer fitted with the flat beater attachment, beat the peanut butter until totally homogenous, about 1 minute on medium speed. 

  3. Add the butter and beat until no chunks of butter are visible and the mixture is a noticeably lighter color, about 2 minutes on medium speed. 

  4. Add the sugars and beat until light and fluffy. 

  5. Scrape down the sides of the bowl, add the egg, milk, and vanilla, and beat well. 

  6. Mix in the flour, baking soda, and salt on low speed until no dry bits remain. If your dough is sticky or oily, cover the bowl and place in the refrigerater for 30 minutes.

  7. Shape the dough into 1" balls, then roll them in granulated sugar. (If your dough feels too sticky to roll, transfer it to the refrigerator for 15 minutes to firm up.) Place the balls on the prepared baking sheets, spacing them about 1 1/2" apart. 

  8. Bake the cookies for 10 to 12 minutes, or until they appear set in the center. Remove them from the oven and immediately place one chocolate onto each cookie, pressing gently to adhere. 

  9. Storage instructions: Store peanut butter cookies at room temperature, well-wrapped, for up to a week; freeze for longer storage. 

Tips from our Bakers

  • Since some types of natural peanut butter can be thinner than others, we recommend that before you measure it, you transfer it to a small bowl and stir vigorously to ensure that any natural oils are fully incorporated. The first step of this recipe — beating the peanut butter on its own — should also help ensure that it’s emulsified. If you have a very thick and creamy no-stir peanut butter, such as MaraNatha’s Organic No-Stir Creamy Peanut Butter, you can skip this step and beat the butter and peanut butter together immediately. 

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