Peanut butter cookies are one of my all-time favorite sweets. I’ve made many versions from unadorned to full of add-ins. As long as the flavor of the cookie is primarily peanut butter, I’ll take it.
I was inspired recently while perusing Milk and Cookies and saw a cookie similar to this. My peanut butter cookie recipe is a bit different, but the idea of adding the chocolate wafer on top is the same.
I’ve been using Guittard’s chocolate wafers for years. I usually use them when I need to chop or melt chocolate. And now, I’ve discovered that they are the perfect size for topping off these peanut butter cookies.
Get the Recipe:
Peanut Butter Cookies with Chocolate Wafers
Yield
about 40 cookies
Prep Time
15 minutes
Cook Time
16 minutes
Ingredients
- 1 & 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup smooth peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 40 semisweet or milk chocolate wafers
Instructions
- Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using a handheld mixer, beat butter, sugar, and brown sugar until smooth. Add peanut butter and mix just until blended. Add egg and vanilla, and mix just until blended. Do not overmix.
- Gradually add flour mixture. Mix just until blended.
- Drop dough by tablespoonfuls onto prepared pans. Place a chocolate wafer in the center of each cookie and gently press down into the cookie. Bake 14-16 minutes, or until lightly browned.
- Cool cookies on pan for about 5 minutes. Then, transfer to wire racks to cool completely.
Notes
Cook time is per baking sheet.
4 Comments on “Peanut Butter Cookies with Chocolate Wafers”
looks great.can’t wait to try it.
I’m not a huge fan of peanut butter but together with chocolate… I’ll have to consider it very seriously!!
When I make something similar I use hershey kisses melt- aways. That way when I bite into the cookie later the chocolate is still soft when I bite down. Have you considered those in this recipe before?
Hi, Sarah. I’ve not used those at all. I have some favorite chocolate brands that I rarely stray away from using.