Tuesday, December 23, 2008

Peanut Butter Filled Chocolate Cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter

Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda. In another mixing bowl, beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add the egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. A powerful Kitchen-Aid mega mixer could be used the entire time I'm sure. Form chocolate dough into 32 balls about 1-1/4 inches in diameter.

For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. (I don't know if this was a factor or not, but I used chunky peanut butter and the mix didn't combine correctly. I added about another 1/8th of a cup of peanut butter and it worked up nicer) Shape mixture into 32 (3/4-inch) balls. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

This part is a little tricky - at least it was for me - so I took pictures as I went:

1. Original ball of chocolate dough

2. Flatten dough ball in the palm of your hand so it makes a little "cup"

3. Put a little pile of the peanut butter mixture in the center:

4. "fold" the edges up and over the peanut butter. Its almost like flower petals closing over the mix.

Place balls 2 inches apart on an ungreased cookie sheet. Bake ‘em in for 8-10 minutes or until they’re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. They will be slightly soft so don’t overbake!


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Blogger Sara Lil Photography said...

I'm definitely going to be baking these with little miss Lily! Yum!

4/30/2009 09:03:00 AM  

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