One of the first food blogs I ever read was Culinary in the Desert (now called Culinary in the Country [1]) who regularly shares amazing recipes and photos. This recipe is no exception. Fans of chocolate and peanut butter, pay attention!
Imagine: A soft, rich, chocolate cookie filled with a peanut butter filling similar to that of a Reese’s peanut butter cup. Plus, tiny specks of sugar on top. Chocolate and peanut butter–the perfect combination. Go make these now.
Photos of the process [2] here.
p.s. Giveaway coming soon: The super nice folks at Trudeau [3] sent me a huge box of amazing baking supplies [4]. (My favorite are the silicone pinch prep bowls.) Stay tuned for your chance to win!
Dough Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1/2 cup or 1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 large egg
1 tablespoon milk
1 teaspoon vanilla
Filling Ingredients
3/4 cup sifted confectioners’ sugar
1/2 cup peanut butter
pinch salt
2 tablespoons granulated sugar
Dough Preparation
Preheat oven to 350. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
In a large mixing bowl, beat together butter, sugars and peanut butter until smooth and creamy. Mix in egg, milk and vanilla, beating until well combined. Add dry ingredients and mix just until combined. Form the dough into 32 balls.
Filling Preparation
In a medium bowl, mix together confectioners’ sugar, peanut butter and salt until smooth. Form into 32 balls.
Working on a silpat or piece of parchment, gently flatten each chocolate ball. Top each round with a peanut butter ball, then carefully fold chocolate dough over the peanut butter ball and seal the edges. Roll dough into a ball.
Place balls on a parchment or silpat-lined baking sheet. Lightly flatten with the bottom of a glass dipped in the remaining 2 tablespoons granulated sugar.
Place pans into the oven and bake until the surface of the cookies begins to slightly crack, about 8 minutes. Remove and allow cookies to cool for 1 minute on the baking sheet. Transfer cookies to a wire rack and allow to cool completely.
Makes 32 cookies.
Recipe from Culinary in the Country [5].