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Chocolate and Peanut Butter Crescents

A crescent-shaped cookie made with chocolate dough and peanut butter filling.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Cocoa and vanilla work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 357 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate and Peanut Butter Crescents

Oven325°F
Time13 to 15 minutes

Ingredients

Directions

Make the dough

  1. Sift together the flour, cocoa, and salt and set aside.

  2. In a large bowl of an electric mixer, cream the butter. Beat in the vanilla and sugar.

  3. Add the egg and beat until thoroughly mixed.

  4. On low speed, gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until the mixture holds together.

  5. Transfer the dough to a small bowl for ease in handling and set aside at room temperature.

Prepare the filling

  1. Prepare the filling: combine ¾ cup smooth peanut butter and ½ cup confectioners sugar in a small bowl and mix thoroughly.

  2. Preheat the oven to 325°F (adjust rack to the center).

Shape the cookies

  1. On a large piece of wax paper, place the cookie dough in mounds, using a slightly rounded teaspoon of dough for each mound.

  2. Then do the same with the filling, using a level ½ teaspoon for each mound.

  3. Pick up one mound of dough, roll it between your hands into a ball, and flatten it between your palms until it is very thin.

  4. Place one mound of filling in the center of the flattened dough.

  5. Bring the dough around the filling and pinch the edges to seal.

  6. Roll the filled dough between your hands into a cylindrical shape about 2 inches long with slightly tapered ends.

  7. Place the cookie on an unbuttered cookie sheet and turn the ends down slightly to form a short fat crescent.

  8. Continue shaping the cookies and placing them ½ to 1 inch apart; they do not spread.

Bake and finish

  1. Bake for 13 to 15 minutes, or until the cookies are firm to the touch.

  2. Reverse the cookie sheet front to back once to insure even baking of sugar and roll the cookies in sugar as they come out of oven.

Nutrition, whole recipe (rough)

851Calories
21 gProtein
27 gFat
126 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cocoa + vanillatop 4% of all pairs
    Smell alikemoderate
    Cooked together357 recipes

    Shared aroma: sotolon (curry, maple).

  2. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creams with sugar to trap air and give the cookies a tender, rich texture.
All purpose flour
Provides the structure that holds the dough together when shaped.
Egg
Binds the dough and adds moisture and richness.
Granulated sugar
Sweetens the dough and helps create a crisp, golden surface when creamed with butter.
Smooth peanut butter
Forms the filling, adding rich nutty flavor and a soft, creamy center.
Unsweetened cocoa
Gives the dough its chocolate flavor and deep color.

The step that matters

Shaping the filled dough. The dough must be flattened thin enough to wrap the filling and sealed well at the edges; if the seam is weak or the dough is too thick, the peanut butter filling can leak or the cookie can crack during baking.

Swap the cocoa

How well each one fits the dish's main ingredients (flour, butter, vanilla, sugar, egg):

  1. Almondfits better
  2. Chestnutfits better
  3. Macadamia nutfits better
  4. Cocoathe original

Fit is the average pairing score against flour, butter, vanilla, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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