Description
Soft peanut butter cookies decorated with round chocolate truffles, piped chocolate legs, and candy eyes.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (125 g) conventional creamy peanut butter
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg (about 50 g without shell)
- 1 tsp (5 ml) vanilla extract
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp (3 g) baking soda
- 1/4 tsp (1.5 g) fine salt
- 18 round chocolate truffles (about 180 g), unwrapped
- 3 oz (85 g) semisweet chocolate, chopped
- 36 small candy eyes (about 18 g)
Instructions
- Heat the oven to 350°F (175°C). Line two half-sheet pans with parchment.
- Beat the butter, peanut butter, brown sugar, and granulated sugar for 2 minutes. Beat in the egg and vanilla.
- Mix in the flour, baking soda, and salt just until a soft dough forms. If it feels greasy, chill for 20 minutes.
- Divide into 18 portions of about 1 1/2 tbsp (30 g) each, roll into balls, and place well apart on the pans.
- Bake for 9–11 minutes, until the edges look set and the centers remain soft. Immediately press a shallow 1-inch (2.5 cm) well into each center with the back of a measuring spoon. Cool completely.
- Melt the semisweet chocolate. Transfer it to a piping bag with a very small opening.
- Pipe four short legs on each side of every cookie and a small chocolate dot in the center. Set one truffle on the center dot.
- Use two tiny chocolate dots to attach two candy eyes to each truffle. Leave undisturbed until the chocolate sets.
Notes
This recipe contains peanuts. Use conventional emulsified peanut butter for predictable spreading and check all decoration labels for allergens.