Father’s Day is coming up so I thought it would be nice to create a Cookies for Dad recipe series inspired by some of my dad’s favorites. My dad is no longer with us but he would’ve loved the idea. He was the ultimate snacker. I always made sure to stock my pantry with plenty of sweet and savory snacks for him when he was visiting me. These delicious, indulgent cookies are exactly what he would’ve loved. They are perfectly soft, peanut butter cookies with crisp, buttery edges and topped with silky chocolate glaze and chocolate-peanut butter candies. They will satisfy even the most serious chocolate and peanut butter cravings. Make sure to serve them to your dad or your favorite person with a tall glass of milk or a cup of coffee.
Peanut Butter Chocolate Indulgence Cookies
Soft peanut butter cookies with crisp, buttery edges, topped with silky chocolate glaze, mini peanut butter cups & chopped Butterfinger® candy bars
Ingredients
Peanut Butter Cookies
- 1 ⅓ cups (170g) all purpose flour, sifted
- 1 tablespoon (9g) cornstarch
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (190g) creamy peanut butter
- ½ cup (100g) granulated sugar, divided
- ½ cup (100g) packed brown sugar
- 2 teaspoons maple syrup or corn syrup
- 1 large egg, room temperature
- 1 ½ teaspoons pure vanilla extract
Chocolate Glaze
- 6 tablespoons (85g unsalted butter, cubed
- 4 ounces (113g) semisweet or dark chocolate, chopped
- 2 teaspoons maple syrup or corn syrup
Toppings
- 1-2 1.9 ounce (54g) Butterfinger® candy bars, roughly chopped
- 42-45 mini peanut butter cups or full-sized peanut butter cups, roughly chopped
Instructions
Peanut Butter Cookies
- Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
- In a medium-sized bowl, whisk together the flour, cornstarch, baking soda and salt until well blended.
- In a large bowl, beat the butter until smooth, with an electric mixer at medium speed. Add the peanut butter and beat until smooth and combined.
- Place 2 tablespoons (25g) of granulated sugar in a small shallow bowl and set it aside. Add the remaining granulated sugar and the brown sugar to the butter and peanut butter mixture. Beat on medium speed until pale and fluffy. Beat in the maple syrup, egg and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next addition. On low speed, or by hand, stir in the flour mixture just until combined.
- Roll the cookie dough into balls, about 2 3/4-tablespoons (50g) each. (I used a # 24 portion scoop.*) Roll balls into the reserved sugar, coating them all over. Place the dough balls onto the prepared cookie sheets about 3 inches apart.
- Bake the cookies until the centers are slightly puffed and the edges are starting to turn golden brown, about 11-13 minutes. Let the cookies cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack. The cookies will be fragile at first but will firm up as they cool.
Chocolate Glaze
- Melt the butter, chocolate and maple syrup together in a large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and let cool slightly. Spoon or drizzle the chocolate glaze over the cooled cookies, then top with chopped candy bars and mini peanut butter cups.
Notes
*To find the portion scoop I used, click here.