Recipe by JamesDean'sGirl
Found this on verybestbaking.com...I've been having the urge to go on a cookie-baking binge (is it really necessary to include the eating binge here too?!) Chocolate-peanut butter dough, filled with more peanut butter and Goobers...sticks to the roof of your mouth so well!
Top Review by Debbb
This is an interesting looking cookie but the flavour is lacking. The cookies turn out really hard & the coating on the Glosettes (can't find Goobers here in Canada) gets all lumpy in the oven. My dough was firm enough to shape into balls without chilling. To make it easier to neatly fill the pb into the depressions, I spooned the pb into a small baggie & snipped the corner off & piped in. I made what I considered to be large cookies & got 4 dozen - and, only used about 1/3 cup of pb in the piping.
- 1 1⁄2 cups flour
- 1⁄3 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 6 ounces semisweet chocolate, melted
- 1 cup sugar
- 1 cup creamy peanut butter, divided
- 1⁄3 cup butter, softened
- 1 1⁄2 teaspoons vanilla extract
- 2 large eggs
- 1⁄2 cup milk chocolate-covered peanuts, divided (Goobers)
Directions See How It's Made
- Combine the flour, cocoa powder, baking powder, and salt in a small bowl.
- Beat the sugar, 1/3 cup of the peanut butter, the butter, and vanilla in a large bowl until smooth and creamy.
- Blend in the melted chocolate.
- Add the eggs, one at a time, beating after each addition.
- Gradually stir in the flour mixture just until combined.
- Cover dough; chill just until firm.
- Preheat the oven to 350*F.
- Shape dough into 1" balls; press thumb into tops to make about 1/2" depression.
- Place cookies 2" apart on ungreased cookie sheets. Fill each depression with about 1/2 teaspoons peanut butter; press 3 Goobers into the peanut butter.
- Bake for 10-15 minutes, or until sides are set. Cool cookies on the sheets for 2 minutes; remove to wire racks to cool completely.