Rating: 3.5 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 0

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Credit: Victor Protasio

Recipe Summary

hands-on:
35 mins
total:
1 hr 20 mins
Yield:
Makes 35 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F.

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  • Line 2 baking sheets with parchment.

  • Beat the eggs, sugars, vanilla, and salt in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the peanut butter and beat until combined.

  • Shape the dough into balls (about 11/2 tablespoons each) and place 2 inches apart on the baking sheets. Gently make a well in the center of each cookie with your thumb  or a 1/2-teaspoon measuring spoon.

  • Bake, rotating the sheets halfway through, until the edges are firm, 12 to 14 minutes.

  • While the cookies are still warm, use the measuring spoon to deepen the well in the center of each cookie. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

  • Bring the cream to a boil in a small pot. Remove from heat, add the chocolate, and let sit for 5 minutes. Whisk to combine. Let cool slightly, then spoon about 1 teaspoon into each well.

Nutrition Facts

170 calories; fat 10g; cholesterol 15mg; sodium 105mg; protein 4g; carbohydrates 17g; sugars 15g; fiber 1g; iron 1mg; calcium 14mg.
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