These cookies were amazing! They do seem to melt in your mouth. They are very rich and super delicious. However, I had a little trouble tasting the chocolate over the strong peanut butter taste. I did not coat them with sugar since there didn't seem any need for it. The cookies turned out great without it, and I think coating them in sugar would have been overkill. Overall a terrific recipe. Will definitely make again!
Magic in the Middles
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.
Yield: Makes 26 cookies
- 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
- 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.
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