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Chocolate Peanut Butter Peek-a-boo Cookies

Chocolate Peanut Butter Peek-a-boo Cookies

As a brewing QA manager, my job revolves around accuracy and consistincy. All of my measurements need to be spot on when running chemical or microbiological analysis and I’m constantly harping on the brewers to ensure they’re doing everything they can to make this batch taste like all of the other batches. So knowing that, you’d think I’d be a pretty great baker… Nope!

I love cooking because I can just throw stuff in and adjust based on taste. I love sourdough baking because a lot of it is based on “feel” once you get the hang of it. Dessert baking requires that you measure and pay attention and read recipes thoroughly. Yes, I know I’m writing a food blog and hope that you read my recipes but I read/write recipes more like guidelines, where you can make changes based on what you like or have available.

Now that you’ve read that I’m a terrible baker, I’m sure you’re dying to make these cookies:) My point to the above proclamation was that these cookies are very forgiving, so even if you are lazy when it comes to measuring, these cookies *almost* always turn out amazing! For that reason, I make these cookies everytime I have to bring a dessert to a party. They’re always a huge hit and they’re super fast and easy.

Chocolate Peanut Butter Peek-a-boo Cookies

I've made these cookies with peanut butter, almond butter and cashew butter and all have been delicious! You can use any seed or nut butter you like.

Servings 24 cookies


Nut Butter Middle

  • 2/3 cup peanut butter or other nut butter
  • 2/3 cup powdered sugar


  • 1/2 cup unsalted butter room temperature
  • 1/4 cup peanut butter or other nut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla paste (or extract)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp flaky salt


  1. Preheat the oven to 375F. Line 2 cookie sheets with parchment paper and set aside. 

  2. In the bowl of a stand mixer, mix the nut butter and powdered sugar together until blended. Using a teaspoon, scoop mixture and roll into balls. Shoot for 24 balls. Place on a plate and refrigerate until cookie dough is made.

  3. In the same mixer bowl, beat the butter, peanut butter, sugar and brown sugar together until well mixed. 

  4. Add the egg and vanilla extract and beat until combined.

  5. In a small bowl, combine the flour, cocoa powder, baking soda and salt. Mix the dry ingredients into the wet ingredients.

  6. Using a tablespoon or small ice cream scoop, scoop out rounds of dough and set on prepared baking sheets. Smoosh (technical term) dough balls into flat disks and place one of the nut butter balls in the center. Gather up the edges of the chocolate dough around the nut butter and roll into a ball. Continue with the rest of the dough.

  7. Roll each completed dough ball in the granulated sugar. Using a drinking glass (I like a pint glass for this), flatten the dough balls into a 1/2 inch thick disk. Sprinkle with flaky salt.

  8. Bake cookies 10-11 minutes. Remove from oven and cool on wire racks. Store in an air-tight container. 

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