Yield
Makes 26 cookies
Jim Franco

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

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

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