Peanut Butter-Filled Cookies

One of my sons LOVES peanut butter cups. So I am always looking for recipes that combine his love of peanut butter and chocolate. The other day I remembered a recipe that I made a few years ago that is like a peanut butter cup. When I made them for him and he bit into it…. he was so surprised and excited. He asks for them all of the time. I got this recipe from the Better Homes and Garden Biggest Book of Cookies cookbook.

Peanut Butter-Filled Chocolate Cookies

Ingredients:

  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup peanut butter
  • 1 egg
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
  • 3/4 cup sifted powdered sugar
  • 1/2 cup peanut butter
  • Granulated sugar

Directions:

  1. In a medium bowl combine flour, cocoa powder, and baking soda; set aside
  2. In a large mixing bowl beat butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon. Shape dough into 1 1/4 inch balls (should make 32); set aside
  3. 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 inch balls (should make 32).
  4. On a work surface, slightly flatten each chocolate dough ball and top with peanut butter ball.  Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into balls.
  5. Place balls 2 inches apart on an un-greased cookie sheet. Lightly flatten with the bottom of a glass dipped in granulated sugar.
  6. Bake in a 350 degree oven about 8 minutes or until just set and surface is slightly cracked. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.
Helpful Hints:
  • It is easier to roll the chocolate dough if you refrigerate it for about 20 minutes first.
  • The dough won’t stick to your hands wet. I had to rinse my hands every 4 balls or so.
  • These cookies freeze pretty well for later.

 

 

Advertisements

2 responses

  1. These look delicious – I love any cookie with a filling 🙂

  2. Hello there, You’ve performed a great job. I’ll certainly digg it and in my view suggest to my friends. I’m confident they’ll be benefited from this site.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: