Categories: cookies

Ingredients

• 7 oz. bittersweet chocolate, chopped
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup chunky or creamy peanut butter
• 3 eggs
• 1 cup granulated sugar
• 2 tsp. vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup powdered sugar

Directions

1. Place chocolate, butter and peanut butter in a large, heatproof bowl over a pot of gently simmering water. Cook, stirring, until chocolate melts. Cool slightly; whisk in eggs, granulated sugar and vanilla until combined. Gently stir in flour, cocoa powder, baking powder and salt. Mix well, cover with plastic wrap, and refrigerate at least 2 hours or overnight.
2. Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper.
3. Place powdered sugar in a shallow bowl. Shape dough into 1 1/2-inch balls and place on prepared pans. Refrigerate 10 minutes, then roll in sugar and arrange about 1 inch apart on pans. Bake until slightly puffed, 12 to 15 minutes. Let cool about 1o minutes on pans, then transfer to wire racks to cool completely.

4. about 4 dozen

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