I don’t normally love chocolate and peanut butter, but these looked pretty yummy so I thought I’d give them a try.

It’s a pretty easy recipe and reminded me a bit of the Brownie Crinkle Cookies we love so much. You melt the chocolate, oil, and instant espresso powder – making sure not to heat the chocolate too much otherwise it will potentially seize up. I used regular cooking oil rather than olive oil since I didn’t want to impart the olive oil flavor into the cookies. You’ll mix together the eggs and sugar; add the vanilla and then mix in the chocolate mixture. Then gently fold in the dry ingredients and stir until just mixed.

Like the brownie crinkle cookies you do have a bit of a wait time, but rather than it being after melting the chocolate you mix everything together and then let the mixture set for 30 minutes. It’s firms up nicely and wasn’t too hard to scoop. I didn’t flatten my cookies as I assumed it would do it naturally; however, it didn’t so my cookies were a little puffy. They were cute and bite-sized though! I let them cool for the appropriate amount of time and then mixed together the frosting and then piped it onto the cookies.

These were incredibly simple to make and I feel like they make the perfect amount both in cookie size and overall quantity. Even though I don’t normally want chocolate and peanut butter, this really tasted good. The peanut butter frosting was very light and the brownie cookies tasted a lot like the ones we’ve made before as well. Still felt like the frosting wasn’t quite thick enough as it came out the sides when I bit down, but because they were so small it wasn’t as bad as the Oatmeal Cream Pies. I do think it would have been a little prettier and easier to eat if the cookies had been flat but I’ll have to make sure I flatten them next time. All in all, very good taste wise and very easy.

Recipe Used: Sugared and Stirred