Peanut Butter-Filled Chocolate Cookies |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Seriously - if you love peanut butter and chocolate these cookes are a MUST try. Imagine a wonderful chewy chocolate cookie with a creamy peanut butter filling - it is as good as it sounds. The recipe is from Toronto Star. We made them today and they will be on our cookie tray for years to come - for sure! The recipe mentions that the cookie does well with a 15 second reheat in the microwave on day 3. I don't think we will get to try that in this household. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup cocoa powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter, at room temperature |
1/2 cup sugar |
1/2 cup brown sugar |
1/4 cup peanuts, chopped (optional, we did not use and did not miss it) |
1 large egg |
1 teaspoon vanilla extract |
3/4 cup icing sugar |
1/2 cup creamy peanut butter |
Directions:
1. Preheat oven to 350 F / 180 C.
2. In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
3. Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
4. Add egg and vanilla, beat again until fluffy.
5. In two additions beat the flour mixture into the butter mixture, scrape down sides.
6. Form into 24 balls each about 1 1/2 tbsp size.
7. Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
8. Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
9. Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
10. Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.
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