Chocolate red wine cookies with peanut butter chips

When attending my college reunion last night, we went to a cookie shop in Geneseo and they had so many unique cookies, in addition to the ones that everyone loves (like chocolate chip). There were these chocolate red wine cookies with peanut butter chips and sprinkled with powdered sugar. There is not a lot of wine in these, but it adds a nice flavor. if you don’t want to use wine, you could try cold coffee instead. They spread a little, so I recommend chilling the dough for at least a few hours to prevent the spreading of the cookies. I also decided to add melted milk chocolate on the bottom of these! I am not sure why, just seemed like a good idea!

Reminders – scoop your flour from your flour bag into your measuring cup so you get the right amount, chill the dough for a few hours so the cookies don’t spread too much. and preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temperature.

  • ingredients
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup red wine (i used sangria because that’s what we had in the house)
  • 1 1/2 cups flour
  • 3/4 cup baking cocoa
  • 1 tsp baking soda
  • 1 bag of peanut butter chips

directions – cream butter, sugar and brown sugar. Add egg, vanilla and wine. Blend in dry ingredients. Mix in chips. scoop out 2 tbs of dough and roll into balls. Chill a few hours. preheat oven to 375 degrees before baking. Line a cookie sheet with nonstick baking liners or parchment paper. stagger cookies on the prepared sheets. bake 10 to 11 minutes. sprinkle warm cookies with powdered sugar. Cool completely. Sprinkle with more powdered sugar. I opted to put melted milk chocolate on the bottoms of the completely cooled cookies, but I am sure they are fine without it. 🙂 Store in covered container.

Thanks so much for stopping by today.