Chocolate Peanut Butter Patties

These chocolate peanut butter filled patties are so delicious! These cookies are similar to Tagalongs but with a few ingredient swaps, they taste just as delicious. Plus homemade cookies are always better.

This one is for all the chocolate peanut butter lovers! These peanut butter patties consists of a cookie base, peanut butter and chocolate. The cookie base is crumbly and buttery. The peanut butter is mixed with maple syrup to sweeten it up just a bit. Then the cookie is dipped in melted chocolate. Sprinkle with some sea salt for the perfect sweet and salty combo.

Ingredients needed

• Flour
• Powdered Sugar
• Egg yolk
• Butter: Butter needs to be at room temperature. I use unsalted butter.
• Peanut butter: I prefer using creamy peanut butter. But crunchy peanut butter will work as well.
• Maple syrup: Add this to sweeten up the peanut butter.
• Chocolate: Any chocolate will work

What is in the cookie base?

This cookie is similar to a shortbread cookie. The cookie has butter, flour and sugar. However, you will be adding an egg yolk to the cookie. The egg yolk makes the cookie tender, provides structure and adds more flavor to the cookie.

Making the chocolate coated peanut butter cookies

Making the cookie:

1. Make the cookie: Cream butter and powdered sugar until combined. Add the egg yolk and vanilla extract. Beat until incorporated. On low speed add the flour and mix until almost incorporated. The dough will be crumbly. Transfer the dough to a floured surface and mix with your hands until the dough forms a ball.
2. Shape the cookie dough: Roll the dough to ¼ – ⅓ inch thickness and cut into 2 inch circles. Transfer to a lined baking sheet and bake until golden brown. Cool completely.
3. Making the peanut butter filling: Stir peanut butter and maple syrup. Add more or less syrup depending on how sweet you want the peanut butter to be. Spread a scant 1 teaspoon onto the bottom of each cookie leaving a small border around the cookie. (The peanut butter should be easy to work with. I spread the peanut butter onto the cookie with my fingers. You can also form disks out of the peanut butter and place it onto the cookie.)
4. Dip in chocolate: Dip the cookie in melted chocolate. You dip the cookie in all the way or half way. I prefer dipping my cookies until all the peanut butter is covered. Refrigerate for 5 minutes so the chocolate sets.

How to melt chocolate:

Place the chocolate in a microwave safe bowl. Melt the chocolate in the microwave, stirring every 20 seconds. Stirring the chocolate is important. If you don’t stir the chocolate, the chocolate can burn. Once all the chocolate is almost melted, do not microwave again. Stir the chocolate until smooth.

What kind of peanut butter should I use?

I prefer using creamy unsalted peanut butter. Crunchy peanut butter should work for this recipe as well.

Measuring the flour and the powdered sugar

When measuring dry ingredients make sure you spoon the dry ingredients into the measuring cup then level with a butter knife. This ensures that the dry ingredients are measured correctly. If you don’t use this method the flour and powdered sugar can become packed which can alter the result of the cookie.

HAPPY BAKING!

More cookie recipes you might like

• Triple Chocolate Chip Cookies
• White and Dark Chocolate Chip Cookies
• Crumbly Honey Cookies Sandwich
• Shortbread sandwich cookies with Dulce de Leche

If you made this recipe, I would love to hear from you! Comment and rate below. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.

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