Friday, October 7, 2011

Peanut Butter Filled Chocolate Cookies

If you have a deep love of chocolate and peanut butter together, then this cookie is for you.  A chocolate cookie with peanut butter in the middle....heaven.  These wont last long once you make them, and will quickly become a favorite.  Best part is, the hardest part of these is putting the peanut butter filling in the middle and covering it with the chocolate dough - so basically this is an easy cookie.  And a great one for young helpers to bake with you. 

deliciousness on all levels
The dough is easy - both doughs are.  And before you know it you're taking a chunk of chocolate dough and putting some peanut butter dough on top of it........

pre-rolled cookie
......cover up the peanut butter dough and roll into a ball and then flatten them.  Bake them off and you are good to go.  Excellent warm or fully cooled.  Either way, this cookie is fantastic. 

Peanut Butter Filled Chocolate Cookies
makes about 30 cookies

1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tbsp milk
1 tsp vanilla extract
3/4 cup sifted confectioner's sugar
1/2 cup peanut butter

  1. Preheat oven to 350 degrees.  Line baking sheets with parchment paper or Silpats.  In a medium bowl combine flour, cocoa powder and baking soda; set aside.  In a large mixing bowl beat butter, sugar, brown sugar and 1/4 cup peanut butter with electric mixer on medium-high speed until combined, scraping sides of bowl occasionally.  Beat in egg, milk and vanilla until combined.  Beat in flour mixture and mix until combined.  Shape dough into 1 1/4" balls; set aside. 
  2. For peanut butter filling, in a medium bowl stir together powdered sugar and the 1/2 cup peanut butter until smooth.  Shape mixture into 3/4" balls.
  3. On a work surface, slightly flatten each chocolate dough ball and top with a peanut butter ball.  Shape the chocolate dough over the peanut butter filling.  Roll dough into balls. 
  4. Place balls on baking sheets and lightly flatten each cookie with hand or bottom of a glass. 
  5. Bake for 8 minutes, or until just set and surface is slightly cracked.  Cool on cookie sheet 1 minute and then transfer cookies to a wire rack to cool completely. 

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