Ingredients
2cupsall-purpose flour
½cupcocoa powder
½tspbaking powder
¼tspbaking soda
½tspsalt
½cupgranulated sugar
½cuplight brown sugar
9tbspbutter,(1 stick), plus an additional 1 tbsp, softened
2tbspsour cream
1large egg
1large egg yolk
½tbspvanilla extract
Chocolate Nonpareils,optional
½cupcreamy peanut butter
3tbspbutter,softened
½tspvanilla extract
⅛tspsalt
1½cupspowdered sugar
4tbspmilk
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, whip together the granulated sugar, brown sugar, butter, and sour cream for about 3 to 4 minutes until light and fluffy. Stir in the egg, egg yolk, and vanilla.
Slowly add in the dry ingredients and mix until incorporated.
Scoop the dough out, 2 tablespoons at a time, and form into balls. Place the balls onto greased cookie sheets and evenly flatten to about ½-inch thick using the hands.
Bake in the preheated oven for 9 to 10 minutes. Allow to cool completely before frosting.
In a large mixing bowl, using an electric mixer, whip together the peanut butter, butter, vanilla, and salt until smooth.
Stir in the powdered sugar and milk, beginning with 3 tablespoons, then add 1 additional tablespoon of milk later, if desired, and blend until smooth and fluffy.
Frost the chocolate sugar cookies with the peanut butter frosting and top with chocolate Nonpareil sprinkles.
Serve and enjoy!
