– 1 cup Peanut butter creamy JIF or Skippy. – ½ cup Powdered sugar sifted – ½ teaspoon Ground cinnamon – 2 cups Plus 2 Tablespoons All-purpose flour – ½ cup Dutch process cocoa powder – ½ teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter room temperature – 1 ½ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – 1 ¾ cup Semi-sweet chocolate chip
Put wax paper on a cookie sheet. Put peanut butter in a microwave-safe bowl. Heat 30 seconds. Mix in sifted powdered sugar and cinnamon. Combine.
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A teaspoon. Drop 2 teaspoons on wax paper. Do this 20 times for cookies. I spooned peanut butter from the teaspoon.An hour in freezer.
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Sift flour, cocoa powder, baking powder, baking soda, and salt into a basin. Set aside. Beat butter, brown sugar, and sugar with a mixer. Beat high for 2 minutes. Scrape bowl.
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Mix in eggs and vanilla. Mix low until mixed. Scrape bowl. Beat 2 minutes on high with the mixer. It will be fluffy.Stir in dry ingredients. To ensure mixing, scrape the basin many times. Mix in chocolate chips.Refrigerate dough for 40 minutes.
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Heat the oven to 350°F. Use parchment on two cookie sheets. Scoop dough using a 3 oz cookie scoop. Form a dough disk using your hands. Put a frozen peanut butter drop in the center. Wrap dough around peanut butter. Roll smoothly.
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Repeat with all cookie dough balls. Peanut butter melts easily, so freeze it. Use 6 cookie dough balls per sheet. Refrigerate the remainder of the cookie dough after freezing the first batch. It decreases spreading.
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Freeze the first batch for 5 minutes. Bake 14-16 minutes. Add more chocolate chips. Wait 5 minutes on the heated cookie sheet before moving to a cooling rack.
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