1/2 cup butter, softened
1/4 cup smooth peanut butter
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1 tsp vanilla extract
1 large egg plus 1 large egg yolk
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
1/2 cup whole wheat flour
1/2 - 3/4 cup all-purpose flour
Peanut butter filling
1/4 cup plus 1 TBSP smooth peanut butter
1/4 cup plus 1 TBSP confectioners sugar
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
Beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the eggs, beating to combine, then stir in the dry ingredients adding enough flour to make a soft dough. Blend well.
To make the filling: In a small bowl, mix together the peanut butter and confectioners’ sugar with a hand held blender.
With floured hands or a teaspoon ice cream scoop, roll the filling into 22 one-inch balls, set aside.
To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make a large indentation in the center with your finger so the dough looks like a small bowl. Place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together to cover the center; roll the cookie in the palms of your hand to smooth it out. Because the dough is pretty soft, the dough is easy to work with and this step is pretty easy. Repeat with the remaining dough and filling.
Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
Bake the cookies for 7 to 9 minutes. Remove them from the oven, and cool on a rack. Freezes well. Makes 22 cookies.
I love these cookie, my husband hates them- so you’ve got a 50/50 chance of loving them! They are more time consuming than regular chocolate chip cookies but if you are craving something different, these are a great treat. They freeze well and taste awesome with a tall glass of milk. Recipe adapted from King Arthur Flour Blog and also featured on My Kitchen Cafe.
Labels: Desserts: Cookies