Peanut Butter-Filled Chocolate-Peanut Butter Cookies
photo by youngdm16
- Ready In:
- 52mins
- Ingredients:
- 15
- Yields:
-
2.5 dozen
ingredients
-
FILLING
- 177.44 ml creamy peanut butter
- 177.44 ml powdered sugar
-
COOKIE DOUGH
- 118.29 ml butter, softened
- 59.14 ml creamy peanut butter
- 118.29 ml granulated sugar
- 118.29 ml packed light brown sugar
- 1 large egg white
- 4.92 ml vanilla extract
- 354.88 ml flour
- 118.29 ml unsweetened cocoa powder
- 2.46 ml baking soda
-
ICING
- 29.58 ml butter, softened
- 236.59 ml powdered sugar
- 1.23 ml vanilla extract
- 14.79-29.58 ml milk
directions
- 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.
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Reviews
-
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.
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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!
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Awesome Cookie - (bad for the diet tho' because you cant just have one) As other reviewers have noted, the mixture is too dry to be workable so I added an extra egg-white and another teaspoon or so of vanilla essence and they turned out perfectly with their delicious surprise centres as you can see from the photo. :)<br/>They're sweet enough without adding icing, so I just decorated them with a star made by pressing the end of the whisk into the dough. Yum!!!
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Tweaks
RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ