I found this recipe a couple years ago and I made it for my Bible study group. They were a hit and there wasn't any left at the end of the evening! This is a time consuming recipe because it is a two step cookie. First making the chocolate and then the peanut butter filling. But it is well worth the time. Enjoy!
1-1/2 C. all-purpose flour
1-1/2 C. all-purpose flour
1/2 C. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 C. butter, softened1/2 C. sugar
1/2 C. packed brown sugar
1/4 C. peanut butter
1/2 tsp. baking soda
1/2 C. butter, softened1/2 C. sugar
1/2 C. packed brown sugar
1/4 C. peanut butter
1 egg
1 Tbsp. milk
1 tsp. vanilla
3/4 C. sifted powdered sugar
1/2 C. peanut butter
2 Tbsp. sugar
Directions1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add 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. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. 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.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons sugar.
6. Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
1 tsp. vanilla
3/4 C. sifted powdered sugar
1/2 C. peanut butter
2 Tbsp. sugar
Directions1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add 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. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. 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.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons sugar.
6. Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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