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Magic in the Middles

Jim Franco
Yield Makes 26 cookies
Reminiscent of chocolate-peanut butter cups (or buckeyes, if you're into homemade candies), these cookies will disappear in a snap. Prep: 45 minutes, Bake: 7 minutes per batch.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (plus more for dipping)
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter, divided
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup powdered sugar

How to Make It

  1. Preheat oven to 375°. Whisk together first 4 ingredients in a medium-size mixing bowl. In a separate bowl, beat together granulated and brown sugars, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beating to combine. Stir in dry ingredients, blending well. Set dough aside.

  2. Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 (1-inch) balls.

  3. Break off about 1 tablespoon cookie dough; make an indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out. Repeat for each cookie.

  4. Dip top of each cookie in granulated sugar, and place 2 inches apart on lightly greased baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1/2 inch thick.

  5. Bake cookies at 375° for 7 to 9 minutes or until set. Let cool on wire rack.