Magic Peanut Butter Middles Cookies

Total Time
Prep 45 mins
Cook 9 mins

This recipe was in a magazine clipping years ago. I haven't tried these cookies but they sound good.

Ingredients Nutrition


  1. In a small bowl, combine flour, cocoa, and baking soda.
  2. In a large bowl, beat sugar, brown sugar, and butter until well blended.
  3. Blend in 1/4 cup peanut butter to mixture. Add vanilla and egg, beat well.
  4. Add flour mixture until blended. Set aside.
  5. In a small bowl, combine filling ingredients, blending well.
  6. Roll filling into 30 one inch balls.
  7. For each cookie, with floured hands shape 1 tbs dough around 1 peanut butter ball, covering completely.
  8. Place cookies 2 inches apart on an ungreased cookie sheet.
  9. Flatten with the bottom of a glass dipped in sugar.
  10. Bake at 375 degrees for 7 to 9 minutes or until set and slightly cracked.
  11. Cool on wire racks.
Most Helpful

WOW!!!!The chocolate outside is great tasting but as soon as you hit the peanut butter layer, its pure heaven. My new favorite cookies by far.

MICHELLE burgard August 29, 2003

UPDATE: Made these cookies a second time, and I'm upping my review from 4 stars to 5 stars. MARCH 13, 2011: A really good cookie! They look like plain chocolate cookies until you break one open. I first found this recipe on and it was called Magic in the Middles. A nice but slightly vague name, and I like your version better -- it's more indicative of what's in the cookie. I used creamy peanut butter, unsalted butter, and 1/4 tsp. salt in the dough. Also, to compensate for high altitude (6500 feet), I added an extra spoonful of flour. After forming the balls, rather than dipping a glass in sugar and flattening the cookie, it's much easier to take the ball of dough and dip the top in sugar, then flatten slightly (flatten to 1/2 inch high) with a glass. I was a bit worried about making sure there were no cracks in the cookies before they went into the oven -- wasn't sure if the filling would leak out. That was not an issue, and a few tiny cracks are okay. I baked my cookies 7 minutes and that was plenty of time. Definitely worth the time spend rolling the peanut butter centers and covering them with dough.

Kathy :-( August 29, 2012

I saw this recipe on a Facebook post as a Christmas cookie suggestion and decided to give it a shot and I'm glad I did! I doubled the recipe and wound up getting 72 cookies out of it. I also had a little bit of difficultly figuring out how to get the dough to wrap around the peanut butter balls. I wound up putting the peanut butter balls in the freezer to firm them up and I added a splash of milk to the outside batter since it seemed a little crumbly and it worked like a charm! I also had trouble finding a jar that had nothing on the bottom so I didn't have imprints so I wound up using one of our drinking glasses. I agree with *Kathy* in saying that it's much easier to dip them in sugar and then press them out so the sugar stays on the cookie. I baked them for 10 minutes per tray and they came out perfect. I personally wouldn't change a thing on the ingredients because they sweet inside seems to balance well with the outside. Thank you for posting! This will definitely be added to the yearly Christmas cookie list.

PSU Lioness December 16, 2011

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