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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Found in the Better Homes and Gardens cookies & ice cream cookbook Ingredients:
1 1/2 c all-purpose flour |
1/2 c unsweetened cocoa |
1/2 tsp baking soda |
1/2 c granulated sugar |
1/2 c packed brown sugar |
1/2 c butter, softened |
1/4 c peanut butter |
1 egg |
1 tbsp milk |
1 tsp vanilla |
3/4 c powdered sugar |
1/2 c peanut butter |
2 tbsp granulated sugar |
Directions:
1. Preheat oven to 350 degrees F. Stir together flour, cocoa powder, and baking soda; set aside.
2. In large bowl, combine 1/2 cup granulated sugar, brown sugar, butter, 1/4 cup peanut butter. Beat with electric mixer until combined. Beat in egg, milk, and vanilla. Beat in as much of the flour mixture as you can with mixer. Stir in any remaining flour mixture. Shape dough into thirty-two 1 1/4-inch balls; set aside.
3. For filling: In small bowl, combine powdered sugar and 1/2 cup peanut butter. Beat until smooth (if necessary, knead with your hands). Shape into 32 balls.
4. To shape cookies, slightly flatten a chocolate ball and top with a peanut butter ball. Shape chocolate dough around peanut butter filling, completely covering filling. Reshape into ball. Repeat with remaining chocolate dough balls and peanut butter filling balls. Place 2 inches apart on ungreased cookie sheet. Dip bottom of glass in 2 tablespoons granulated sugar and flatten each ball slightly.
5. Bake about 8 minutes or just until cookies are set and tops are slightly cracked. Cool on cookie sheet for 1 minutes. Transfer to wire rack; cool.
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