For the LOVE…these cookies are unreal. My friend Michelle made them for a meeting I had with her one afternoon…I promptly (as in during the meeting) got the recipe and made them myself that very evening. The texture of the cookie is perfect – crispy-ish outside, soft inside. And the surprise peanut butter filling? Better than a peanut butter cup, I tell ya.
Get ready. You’ll need to do a few (hundred) laps around the track in preparation for these cookies…you will not be able to stop eating them. Okay, I may be projecting here. Giving away a little too much information about myself. What’s new?
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ cup white sugar
- ½ cup packed brown sugar
- ½ cup butter, softened
- ¼ cup peanut butter
- 1 teaspoon vanilla extract
- 1 egg
- ¾ cup confectioners’ sugar
- ¾ cup peanut butter
- In small bowl blend flour, cocoa and baking soda. Mix until well blended.
- In large bowl beat sugar, butter or margarine and ¼ cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
- To make Filling: Combine confectioner’s sugar and ¾ cup peanut butter. Blend well.
- Roll filling into 30 – 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely (Jane note: I also divided the dough into 30 parts to make it easy on myself). Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar. (Jane note: maybe there’s something wrong with my technique, but the glass trick didn’t work – I did flatten the cookies with a glass, but the glass wasn’t dipped in sugar. Instead I dipped the top of the flattened cookie into some sugar – that seemed to work better.)
- Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.
This post generated several questions – please click here to read the “appendix” for this recipe for a few more tips!