8 oz bittersweet chocolate- chopped
2 tablespoons unsalted butter ( room temperature)
½ cup + 2 Tbsp cups granulated sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder
1 cup creamy peanut butter
1 cup powdered sugar
4 oz semisweet chocolate
Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
Melt the butter and 8 oz bittersweet chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth.
Stir together the eggs, vanilla and granulated sugar in a medium bowl, set aside.
Whisk together the flour and baking powder.
Add melted chocolate mixture to the egg mixture and stir to combine.
Slowly add dry ingredients and stir until it is well incorporated.
In a separate bowl, mix powdered sugar with peanut butter until it is combined, then roll it into 1 inch balls. Make 24 balls and set aside.
Scoop about 1½ tablespoons of dough onto prepared baking sheets (if the batter is too thin leave it in the fridge until it's firm enough to handle)
Bake for 10 minutes or until they are firm on the outside, but do not over bake!
When the cookies are baked, press peanut butter balls lightly into the center of each cookie, let the cookies cool for 5 minutes in the pan then transfer them to a wire rack to cool completely.
Melt semisweet chocolate and spoon over the peanut butter.
Milk Chocolate Morsels
Instructions: Slice apples (Soak in Pineapple or lemon juice) Arrange in a cute circle on a plate. Add toppings of coconut, chocolate chips, nuts, granola, etc. Drizzle with melted peanut butter or caramel sauce or BOTH!!!!
Presented by Shone House, Faith Baked Cakes