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.
- 1 1⁄2 cups flour
- 1⁄2 cup unsweetened cocoa
- 1⁄2 teaspoon baking soda
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄4 cup peanut butter
- 1 teaspoon vanilla
- 1 egg
- 3⁄4 cup peanut butter
- 3⁄4 cup powdered sugar
- In a small bowl, combine flour, cocoa, and baking soda.
- In a large bowl, beat sugar, brown sugar, and butter until well blended.
- Blend in 1/4 cup peanut butter to mixture. Add vanilla and egg, beat well.
- Add flour mixture until blended. Set aside.
- In a small bowl, combine filling ingredients, blending well.
- Roll filling into 30 one inch balls.
- For each cookie, with floured hands shape 1 tbs dough around 1 peanut butter ball, covering completely.
- Place cookies 2 inches apart on an ungreased cookie sheet.
- Flatten with the bottom of a glass dipped in sugar.
- Bake at 375 degrees for 7 to 9 minutes or until set and slightly cracked.
- Cool on wire racks.
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.
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 MyRecipes.com 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.
I saw this recipe on a Food.com 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.