This is by far one of my FAVORITE cookie recipes. These never fail to come out looking and tasting fantastic. The recipe itself, which I originally found on The Adventures of SuperWife and tweaked ever so slightly, requires a bit of assembly. But then how else did you think that gooey peanut butter filling got into the chewy chocolate cookies? No play by play photos this time. Although if you need an idea of how to assemble these beauties, check out the pics on Molly’s (SuperWife) fabulous blog.
Her peanut butter to cookie ratio looks like its more my speed (50/50), but I had juuuust barely enough powdered sugar to make the filling for this batch. I’ll give the PB a boost next time. And of course there’ll be a next time.
1-1/2 cup flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup (one stick) butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
Two large eggs
3/4 cup peanut butter
3/4 confectioners sugar
Preheat oven 375 degrees F.
In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, softened butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and eggs. Beat well. Stir in flour mixture until blended and set aside.
If you’re using a hand mixer, you’ll want to switch to a spoon for adding in the flour. Otherwise you wind up with beater bars that look like drum mallets because the dough is clinging to one or both of them. Its fixable, but a pain.
In a small, separate bowl combine filling ingredients and blend well.
Again, a spoon is your best bet. This’ll be a stiff concoction too.
Roll into one-inch balls and set aside. For each cookie, roll one tablespoon of dough into a ball and flatten it between your palms. Place a peanut butter ball in the middle and wrap the cookie dough gently around it. Place the seam side down onto a cookie sheet (Use cooking spray. Or parchment paper. Or one of these doohickies. Bottom line: You don’t want these disassembling on the cookie sheet after all your hard work!) and flatten slightly with your hand. These won’t spread too much, but they will poof up.
Bake 7-9 minutes, or until cookies are set and slightly cracked. Let them cool on a wire rack.
Normally I’d say “Enjoy!” here, but these are so rich and delicious that I’ll leave you with: Indulge.