Have you ever come home, completely exhausted, and needed something sugary and delicious? That was the story of my life last weekend. Luckily for me, I live in a household of bakers! A shortage of sweet treats is not a common occurrence at my house. So was the case last weekend; my sister K made some cookies when I needed them the most. Now K didn’t make any ordinary cookies like chocolate chip or raisin…she made soft,
crunchy-on-the-outside, rich chocolate cookies, stuffed (!!) with a peanut butter filling not unlike the inside of a peanut butter cup.
Imagine making these cookies for a loved one and watching their face light up as they discover the creamy center inside an already incredibly decadent chocolate cookie (unless they have nut allergies, in which case
there’s more for you how sad for them). These would be a fun project to make with kids or anyone you wish to gain instant admiration from!! Enjoy.
Magic in the Middles
King Arthur Flour Cookie Companion
1 1/2 cups All-Purpose Flour
1/2 cup cocoa powder or dark cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for rolling)
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg
Peanut butter filling:
3/4 cup peanut butter, crunchy or smooth
3/4 cup confectioners’ sugar
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine.
4. Stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough and make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center.
9. Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.