Chocolate Peanut Butter Swirl Cookies

Who's ready for their peanut butter fix??
These cookies are reminiscent of peanut butter cups, but better. Much better.
When I made these, (for a superbowl party), I was looking for a recipe that I had most of the ingredients  already. I got lucky and found these on the Picky Palate. I had everything I needed but I didn't have enough solid chocolate bars to make the chunks so I used half chunks, half chips. I think that had I used all large chunks, I would have achieved the gooey chocolate inside like the blog I got the recipe from did. Nevertheless they were delicious! My batch of cookies made around 50 cookies.

Chocolate Peanut Butter Swirl Cookies

1 cup creamy peanut butter
2 sticks softened butter
1 cup sugar
3/4 cup brown sugar
2 eggs
1 tablespoon vanilla
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups good quality chocolate chunks
1 cup cocoa powder

Preheat oven to 350 degrees F.
Line large baking sheet with parchment paper.
Place peanut butter into freezer until firm, about 30 minutes.
In the bowl of a stand mixer, cream butter and sugars.
Add eggs and vanilla, beating until well combined.
Whisk flour, baking soda, and salt in a large bowl.
Add to wet ingredients along with cocoa powder and chocolate chunks, slowly mixing until just combined.
Drop dollops of frozen peanut butter into dough and turn mixer a few times, to get swirls of peanut butter in the dough.
Scoop balls onto the cookie sheet 1 inch apart.
Bake 14-16 minutes.
Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

Hot Cocoa Cookies

I was really excited to make these cookies. The picture on Lovin' From The Oven where I got this recipe looked so amazing. That combined with the fact that they're made with marshmallow fluff and mini marshmallows, I couldn't wait. But I was really dissapointed. Now don't get me wrong, these cookies are really moist and deliciously chocolately, but they're not at all what I expected. They are totally a different color and texture than the original picture and you cant even taste the marshmallow in them. That combined with the fact that I put them in a Tupperware without wax paper and now they're all stuck together. I've learned my lesson but I'm determined to give these cookies another try to see if it was this batch that went wrong and if I can get them right. I think I'll use dark chocolate cocoa when I do since her cookies were so much darker than mine.
Fortunately I made Mexican Hot Chocolate cookies too and they turned out just as good as every year. They're so sticky and when you roll them in the cinnamon/sugar/pepper mixture but so worth it in the end. I love making these because everyone loves them and I think they're a good mix to the usual Christmas cookies.

Hot Cocoa Cookies
makes about 2 dozen cookies

1 cup butter, (softened)
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup marshmallow fluff
1 cup chocolate chips
1 cup mini marshmallows

Cream together butter, sugar, eggs and vanilla until fluffy.
Add flour, cocoa powder, baking soda, and salt and mix until combined.
Stir in marshmallow fluff.
Fold in chocolate chips and marshmallows.
Cover and refrigerate for 30-60 minutes.
Remove and roll into 1 1/2 inch balls.
Preheat oven to 350 degrees F.
Bake 10-12 minutes.
Allow cookies to cool completely before removing.

Chocolate Espresso Sandwich Cookies

Hello my loves!
I'm so, so sorry about my absence! I've been working full time as a supervisor (I know, its exciting) and it's been taking all my energy but I think I'm finally getting a hang of things. The other good news is that I have been baking! Thanks to all the amazing people who pitched in to buy me a kitchen aid mixer for my 21st birthday! :)))
I know, best gift ever. Goodbye hand mixer!
The other hold up I've had to blogging is that I've had issues uploading my pictures:( but I figured a way to upload them so here we are.

Now to the wonderful goodness at the top of the page.
I've made these cookie sandwiches before, and they're a bit time consuming; but very much worth it. The chocolate espresso cookies are dry and crumbly so don't plan on making them without the filling, however, the two paired together is one of my favorite cookies by far! I'd say these are defiantly grown up cookies and are so worth the treat and breaking any diet.
Seriously, these are amazing. Try them and then thank me.
Recipe is from Broma Bakery.

Chocolate Espresso Sandwich Cookies 

For the cookies:
1 1/2 cups and 3 tablespoons flour
3/4 cups and 1 tablespoon cocoa powder
3/4 cups sugar
1/2 teaspoon baking soda
1 1/2 teaspoon salt
1/4 teaspoon instant espresso powder (or instant coffee)
15 tablespoons butter

For the filling:
8 oz white chocolate
1/2 cup heavy cream
1/4 teaspoon instant espresso powder

In a small saucepan over medium heat, bring the cream to a boil.
Remove from head and add the white chocolate and coffee powder.
Let stand for 1 minute, then whisk until white chocolate is completely melted.
Refrigerate for at least 30 minutes to allow filling to congeal.

Preheat oven to 350 degrees.
Prepare cookie sheets by lining them with parchment paper.
In your mixing bowl, combine all dry ingredients.
Set aside.
Cut the butter into cubes and add them in batches until the dough comes together.
On a floured surface, roll the dough until its about 1/8 inches thick.
Use a cookie cutter to cut dough into two inch rounds.
Place onto prepared baking sheet.
Bake for 12-15 minutes.
Transfer to cooling rack and let cool completely.

On a work surface, place half the cookies upside down.
Whisk the chilled filling or stir it with a teaspoon.
Dollop a teaspoon of filling onto the center of each upside down cookie.
Place second cookie on top of filling and press together until filling comes to the edges.