Dutch Cocoa Peanut Butter Filled Chocolate Crescents
Rich chocolate crescents filled with creamy peanut butter and rolled in powdered sugar create an irresistible cookie combination. The Dutch cocoa provides deep chocolate flavor while smooth peanut butter filling adds sweetness and contrast. Perfect for holiday cookie exchanges, special occasions, or when you want to impress with homemade treats. These shaped cookies require some hand-forming technique but result in bakery-quality crescents with a tender chocolate exterior and surprise peanut butter center.
Ingredients
- 2 cups all purpose flour, sifted
- ⅓ cup unsweetened cocoa powder, Dutch
- ¼ teaspoon salt
- 4 ounces unsalted butter
- 1 teaspoon vanilla
- ¾ cup granulated sugar
- 1 egg, large
- ¾ cup peanut butter, smoothalmond butter1:1nut-free if tree nut allergypeanuts-freeadds dairy
different flavor profile
Full guide → - ½ cup confectioner sugar, sifted(optional)
Instructions
- 1
Sift together flour, cocoa powder and salt, set aside
- 2
Cream butter in electric mixer bowl, beat in vanilla and sugar
- 3
Add egg and beat until thoroughly mixed
- 4
Gradually add dry ingredients on low speed, scraping bowl with spatula until mixed
- 5
Transfer dough to small bowl and set aside at room temperature
- 6
Mix peanut butter and confectioners sugar until smooth for filling
- 7
Preheat oven to 325 degrees F and line cookie sheets with parchment
- 8
Place cookie dough in rounded teaspoon mounds on wax paper
- 9
Make filling mounds using level half teaspoon measure
- 10
Roll each dough mound into ball and flatten very thin between palms
- 11
Place filling ball in center of flattened dough
- 12
Bring dough around filling and pinch edges to seal
- 13
Roll filled dough into 2-inch cylindrical shape with tapered ends
- 14
Place on cookie sheet, turn ends down to form crescent shape
- 15
Space cookies half to 1 inch apart on sheets
- 16
Bake for 13 to 15 minutes until firm
- 17
Roll warm cookies in sifted powdered sugar if desired
Tips
Work with dough at room temperature for easier handling and shaping into crescents
Flatten dough very thin to ensure proper wrapping around peanut butter filling
Roll warm cookies in powdered sugar immediately after baking for best coating
Good to Know
airtight container at room temperature for up to 1 week
dough can be made day ahead and refrigerated, bring to room temperature before shaping
at room temperature, optionally dusted with additional powdered sugar
Common Mistakes
flatten dough very thin to avoid thick cookie walls around filling
seal edges completely to prevent filling from leaking during baking
roll in powdered sugar while cookies are still warm for better adherence
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
different flavor profile
Full guide →FAQ
Can I make these cookies ahead of time?
Yes, the shaped cookies can be frozen on baking sheets then stored in bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.
What if my dough is too sticky to handle?
Chill the dough for 30 minutes to firm it up. You can also lightly flour your hands while shaping, but avoid adding too much flour to the dough itself.
How long will these cookies keep fresh?
Store in an airtight container at room temperature for up to 1 week. The powdered sugar coating may absorb slightly but cookies remain fresh and flavorful.