This post may contain affiliate links. Please read my disclosure policy. These scrumptious peanut butter chocolate half moon cookies showcase the greatest flavor combination in the dessert world: peanut butter and chocolate. Use this simple homemade peanut butter cookie recipe and dip halfway into a rich and fudge-like chocolate
coating. The cookies are sweet, a little salty, chewy and soft-baked with slightly crisp edges. The recipe is slightly adapted from This recipe is part of my annual Christmas cookie countdown called Sally’s Cookie Palooza. Every year since 2013, I work on a handful of new Christmas cookie recipes and publish the 10 best ones for readers to enjoy! You can browse dozens of recipes on the Sally’s Cookie Palooza page. If you’re a baker, surely you’re familiar with King Arthur Baking Company. I’ve used their signature flour exclusively in my kitchen for ages– and I’m not being compensated for this post or to say this– I’m truly a huge fan and follow their blog closely. Their recipes are trusted, their products are high quality, and their baking inspiration is aplenty. King Arthur Baking Company The Essential Cookie CompanionThey recently published a newly revised and updated cookbook called The Essential Cookie Companion. I’ve had the original version of this giant book for years and this newly revised version provides a fresh spin with over 400 cookie recipes that are approachable for beginners and experts alike. Yes… 400! I was even lucky enough to author a blurb for this beauty:
It’s just a really great cookbook to have in your collection because it covers a vast range of cookie recipes including entire chapters on sugar cookies, oatmeal cookies, biscotti, shortbread, peanut butter cookies, and brownies plus chapters for bar cookies, drop cookies, roll-out cookies, shaped cookies, no-bake cookies, and more. Not all of the cookie recipes have photos to go with them, but there are many illustrations depicting specific steps plus a lengthy Getting Started section explaining techniques, tools, how to create thoughtful cookie packages, an ingredient weight chart, and more. All of the recipes include weight + volume ingredient measurements. I especially love the Create-a-Cookies on page 365 and used Peanut Chocolate Half Moons on page 68 for today’s recipe. Today’s new cookie recipe is adapted from the cookbook. The process and ingredients are exactly the same only I chill the cookie dough for 1 hour to prevent over-spreading and added more chocolate to the topping. Tell Me About These Peanut Butter Chocolate Half Moon Cookies
Quick Overview: How to Make Peanut Butter Chocolate Half MoonsThe cookie dough comes together in just 1 mixing bowl. The butter and brown sugar are creamed with salt, baking soda, and vanilla extract. I found it interesting to cream the butter and brown sugar with these other ingredients, but understand that this is to evenly distribute those flavors and leavening in this 1 bowl dough. After that, add the egg and peanut butter one at a time and finally, beat in the flour and your add-in. Expect a super soft and creamy dough. Cover and chill for 1 hour before baking the cookies. Chocolate IcingYou need pure baking chocolate or high-quality chocolate chips, softened butter, and a little corn syrup. The butter and corn syrup give the icing flexibility so it sets into a soft and thick fudgy consistency vs a hard chocolate coating. It’s wonderfully rich and 1 batch of these peanut chocolate half moons didn’t even last a day with a crew of taste testers.
I had some extra peanuts nearby so I chopped and sprinkled them on top of the chocolate while it was still wet. That’s completely optional but makes a pretty finishing touch. You could also add flaky sea salt (so good here!).
I hope you enjoy these beautiful peanut butter chocolate half moons and if you have a moment, check out DescriptionThese peanut butter chocolate half moons combine soft and chewy peanut butter cookies with a fudge-like chocolate icing. The recipe is slightly adapted from Cookies
Chocolate Icing
Notes
Keywords: peanut butter chocolate half moon cookies Subscribe Baking Made Easy Are you new to this website? This email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you exactly why they work. Why do my peanut butter cookies not taste like peanut butter?The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.
Why are my peanut butter cookies dry and crumbly?The main reason you have a crumbly cookie is because you've added too much flour. You might think the dough looks too wet when you mix it, so you think, “I'll just add a little flour and see.” But this just results in a crumbly cookie.
Why do they use Criss Cross peanut butter cookies?Do you have to flatten Peanut Butter Cookies? Yes. That is why they have the classic criss-cross marks when pressed with a fork. The cookie dough is heavier than other cookie dough and does not spread as much when baked.
Why do my peanut butter cookies get hard?Why are my peanut butter cookies hard? If your peanut butter cookies are hard, you likely cooked them for too long. They should not be baked for more than 8 or 9 minutes.
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