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Category: Cookies
Prep Time: Cook Time: Total Time:
Dough:
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) sugar (and extra for dipping)
1/2 cup (4 ounces) brown sugar
1/2 cup (1 stick, 4 ounces) unsalted butter
1/4 cup (2 3/8 ounces) smooth peanut butter
1 teaspoon vanilla extract
1 large egg
Filling:
3/4 cup (7 1/8 ounces) smooth peanut butter
3/4 cup (3 ounces) confectioners sugar
Dough: Preheat the oven to 375 degrees. Lightly grease (or line with parchment) two baking sheets.
In a medium-sized mixing bowl, whisk together the flour, cocoa, baking soda and salt. 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, then stir in the dry ingredients, blending well.
Filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
To shape the cookies: Break off about 1 tablespoon of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed.
Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Dip the top of each cookie in granulated sugar and place on the prepared baking sheets about 2 inches apart.
Grease the bottom of a drinking glass and use it to flatten each cookie to about 1/2 inch thick. Bake the cookies for 7 to 9 minutes until theyre set. Remove them from the oven and cool on a rack.
Yields 26 cookies.
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MAGIC IN THE MIDDLES
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Category: Cookies
Prep Time: Cook Time: Total Time:
Dough:
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) sugar (and extra for dipping)
1/2 cup (4 ounces) brown sugar
1/2 cup (1 stick, 4 ounces) unsalted butter
1/4 cup (2 3/8 ounces) smooth peanut butter
1 teaspoon vanilla extract
1 large egg
Filling:
3/4 cup (7 1/8 ounces) smooth peanut butter
3/4 cup (3 ounces) confectioners sugar
Dough: Preheat the oven to 375 degrees. Lightly grease (or line with parchment) two baking sheets.
In a medium-sized mixing bowl, whisk together the flour, cocoa, baking soda and salt. 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, then stir in the dry ingredients, blending well.
Filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
To shape the cookies: Break off about 1 tablespoon of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed.
Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Dip the top of each cookie in granulated sugar and place on the prepared baking sheets about 2 inches apart.
Grease the bottom of a drinking glass and use it to flatten each cookie to about 1/2 inch thick. Bake the cookies for 7 to 9 minutes until theyre set. Remove them from the oven and cool on a rack.
Yields 26 cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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