Monday, June 7, 2010

Peanut Butter Filled Chocolate Cookies

I've made these cookies 2 times recently, and they went fast! 

They are kind of a pain to make [more steps than a regular cookie], but I think the results are worth it!

Original recipe came from BHG.  I made a few tweaks, but still a crowd pleaser!!

Peanut Butter Filled Chocolate Cookies
  • 1 1/2 c. flour
  • 1/2 c. unsweetened cocoa
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. butter, softened [1 stick]
  • 1/2 c. sugar
  • 1/2 c. packed brown sugar
  • 1/4 c. smooth peanut butter
  • 1 1/2 tsp. vanilla extract
  • 1 egg + 1 T. milk [or 1 egg, and one egg yolk]
  • 3/4 c. powdered sugar
  • 3/4 c. peanut butter [you can use smooth or chunky here, but I prefer smooth]
  1. Preheat oven to 375 degrees.  Lightly grease baking sheets [or use parchment].
  2. In a med bowl, whisk together flour, cocoa, baking soda and salt.
  3. In stand mixer, beat together sugars, butter and peanut butter until fluffy.  Mix in vanilla and egg [& milk or yolk].  Mix in dry ingredients until combined and mixed well.
  4. Mix together the PB and powedered sugar using a mixer.  Start by mixing the peanut butter alone, and gradually add powdered sugar, so it combines well. 
  5. Mix the peanut butter filling into small balls [about 1"].  You should be able to get about 30 balls.
  6. For cookies: Use a cookie scoop [or hands--about silver dollar sized], roll into a ball, then use your thumb to make a dent into the mixture.  Put a peanut butter ball into the dent and proceed to wrap the chocolate mixture around the peanut butter, covering it entirely.  Roll into a ball.
  7. Once completed, roll each finished ball into granulated sugar.  Place evenly spaced on a cookie sheet.  Using the bottom of a glass [sprayed with nonstick spray], press down on each cookie to flatten.
  8. Bake in preheated oven for about 8 minutes.  Remove from oven and set cookie sheet on a cooling rack.  Let cool for 2 minutes, then remove cookies from pan onto cooling rack until completely cool.
  9. Store in an airtight container.

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