Black Velvet Peanut Butter Cookies | Valentine’s Day
Have you ever tried Black Cocoa Peanut Butter Cookies? Imagine the rich, deep flavor of black cocoa melting into a creamy peanut butter Reese’s heart. Perfect for sharing (or keeping all to yourself) this Valentine’s Day! Who can resist that rich, velvety goodness?
Looking for some inspiration?… For more Black Velvet Recipes, click HERE! ; for more Cookie Recipes, click HERE! ; for more Valentine Recipes, click HERE! ; for more Mardi Gras / Carnaval Recipes, click HERE! ; for more Waffle Recipes, click HERE! ; for Crêpe Recipes, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!
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Black Velvet Peanut Butter Cookies | Valentine’s Day
Equipment
Ingredients
BLACK VELVET PEANUT BUTTER COOKIES
- 1.76 oz (50 g) butter (Melted)
- 0.71 oz (20 g) black cocoa powder
- 0.18 oz (5 g) unsweetened cocoa powder
- 2.12 oz (60 g) creamy peanut butter
- 3.17 oz (90 g) light brown sugar
- 1 egg (Large)
- 1 tsp (5 g) vanilla bean paste
- 3.17 oz (90 g) all-purpose flour
- 1/2 tsp (2 g) baking soda
- 1/4 tsp (1.5 g) sea salt
- 1.76 oz (50 g) granulated sugar
DECORATION
- 12 Reese's Peanut Butter Hearts (Valentine's Themed)
Instructions
- Line a baking sheet with parchment paper. NOTE: For this recipe, I used my medium Bonmat on top of a medium perforated baking sheet. Set Aside.
- Preheat oven to 350F/180C.
BLACK VELVET PEANUT BUTTER COOKIES PREPARATION
- Place butter in a small sauce pan and heat on low until melted. In a mixing bowl, bloom the hot melted butter together with the black cocoa powder and unsweetened cocoa powder. NOTE: Blooming your cocoa powder just means that you’re mixing the cocoa with a hot liquid. Doing so releases the cocoa powder particles from a very thin membrane on them, exposing cocoa solids and bringing out more flavor!0.71 oz black cocoa powder, 0.18 oz unsweetened cocoa powder, 1.76 oz butter
- Add the peanut butter and whisk until it is completely smooth.2.12 oz creamy peanut butter
- Then, add the light brown sugar, egg and vanilla bean paste. Mix until combined.3.17 oz light brown sugar, 1 egg, 1 tsp vanilla bean paste
- Fold in the all-purpose flour, baking soda and sea salt until just combined. NOTE: Do not overmix.3.17 oz all-purpose flour, 1/2 tsp baking soda, 1/4 tsp sea salt
- Scoop the cookie dough using a 1.5 Tbsp Cookie Scoop. Roll each cookie in the granulated sugar and place them on your baking sheet apart.1.76 oz granulated sugar
BAKE!
- Bake for 8 minutes at 350F180C. (Every oven heats differently, monitor your cookies from 6 minutes). It is ready when they have puffed up, the top staying soft.
- Working very quickly, IMMEDIATELY after the cookies come out of the oven, press one peanut butter Reese's heart into the center of each cookie. Enjoy & Bon Appétit!12 Reese's Peanut Butter Hearts
- N.B. These cookies are best when stored in a metal tin box up to 3 days.
Video
Nutrition
NOTE: For this recipe, I used the base from my Black Velvet Peanut Butter Spider Cookies | Halloween. If you have not tried it before, you are in for a treat. Enjoy! ~Nessa
C’est trop bon cette recette !
Bisous belle soirée
Merci beaucoup! Bises, ~Nessa