Prep 45 mins
Cook 7 mins
One of my students (a very slender, athletic boy) eats a bag of these for breakfast at least once a week. (You could literally smell these outside the class and down the hall!) I told him that I'd give him 5 points extra credit on his next test (his French is excellent though) if he would get his mother's recipe for me:) Sure enough, here it is!
- 3⁄4 cup creamy peanut butter
- 3⁄4 cup powdered sugar
- 1⁄2 cup butter, softened
- 1⁄4 cup creamy peanut butter
- 1⁄2 cup granulated sugar
- 1⁄2 cup packed light brown sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 1⁄2 cups flour
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 teaspoon baking soda
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1⁄4 teaspoon vanilla extract
- 1 -2 tablespoon milk
- MAKE THE FILLING: In a small bowl, cream together the peanut butter and powdered sugar until smooth; roll the mixture into 30 3/4" balls.
- Cover and refrigerate for 30 minutes.
- Meanwhile, MAKE THE COOKIE DOUGH: In a large mixing bowl, cream together the butter and peanut butter until smooth.
- Add both sugars; blend well.
- Blend in the egg white and vanilla.
- Combine the flour, cocoa powder, and baking soda; gradually add to the creamed mixture, stirring just until combined.
- Shape the dough into 30 1-1/2" balls.
- Using floured hands, flatten each cookie and shape each one around a peanut butter ball, sealing the edges.
- Place cookies 2" apart on ungreased cookie sheets; flatten with the bottom of a glass that has been dipped in sugar.
- Bake at 375°F.
- for 7-9 minutes, or until the cookies are just set and the tops are cracked.
- Cool for 1 minute on the cookie sheets before transfering the cookies to wire racks; cool completely.
- MAKE THE ICING: In a small bowl, cream together the butter and powdered sugar; beat in the vanilla and enough milk to reach desired spreading consistency.
- Spoon the icing into a zip-lock bag with the corner snipped off.
- Pipe the icing over the cookies in a zig-zag pattern.
I agree with the other reviewer that the cookie dough was firmer, very dry and it was quite annoying sealing the dough over the peanut butter balls. My dough kept crumbling and I had to fiddle to get them all sealed. I wound up rolling them after I wrapped the dough around the PB balls. My filling stayed completely inside and was very moist, but the outer cookie was kind of crunchy and I prefer a softer, chewier PB cookie. My husband likes them, but I don't think I'll make them again as they are a pain to make. The recipe is easy, however, the rolling and sealing is time consuming. I didn't make the icing as we don't have sweet teeth. To be honest, I was expecting these to be out of this world and they were just ok.
Delicious! However, the dough was a bit firmer/dryer then I would have liked it to be when wrapping it around the filling. As a result, the filling didn't stay completely inside and gave it a more marbled look (but it didn't 'leak' out). Perhaps just a small amount of water, milk, or oil (will try next time!). Also, for the icing, instead of mixing and spooning it into the zip-lock bag, I just added the ingredients, sealed, and then combined by hand. Less things to clean up in the end, and it worked just the same!
These were a big hit in my house! I had my 2 1/2 year old daughter help me roll the peanut butter centers and we had a blast!! I was sick of making original peanut butter cookies, and this was a GREAT substitute. They were a bit of work, but if you've got the time, it's totally worth it!