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]
- Preheat oven to 375 degrees. Lightly grease baking sheets [or use parchment].
- In a med bowl, whisk together flour, cocoa, baking soda and salt.
- 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.
- 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.
- Mix the peanut butter filling into small balls [about 1"]. You should be able to get about 30 balls.
- 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.
- 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.
- 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.
- Store in an airtight container.