Rating: 5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
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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.

P.J. Hamel & Susan Reid
Recipe by MyRecipes July 2010

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Credit: Jim Franco

Recipe Summary test

Yield:
Makes 26 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

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

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