Another spin on Rolo or Reeses cookes, this newest obsession comes from my friend Megan's blog. Soooo good. Here's the recipe.
Peanut Butter Filled Chocolate Cookies
Taken from itwasamazing.blogspot.com
Chocolate Dough1 and 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging--I didn't do this, I figured there were enough calories as it was, plus I don't think it ever ads to the taste that much, more for eyeball appeal)
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk
Peanut butter filling3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup powdered sugar
Directions
1. Preheat the oven to 375°F. Lightly grease baking sheets.
2. To make the dough: In a medium-sized bowl beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
3. To make the filling: In a small bowl, stir together the peanut butter and powdered sugar until smooth. Try to use a tall bowl--powdered sugar was going everywhere since the two take awhile to mix.
4. Put the cookie dough in the fridge for at least a half of an hour. This dough was super sticky, so it helped it not stick so bad to your hands if you do this. If not, take it at your own peril!
5. To shape the cookies: First and foremost spray cooking spray on your hand. I know it sounds silly, but it helps the dough not stick to your hand. The dough is precious and you don't want to be scraping it off of your hands for two days. Then, scoop 1 tablespoon of the dough and squish it flat between your hands. Then pinch off a small (teaspoonish size) ball of the peanut butter mixture. Lay it in the middle. Bring up the sides of the chocolate dough until the peanut butter is covered completely. Roll around in your hands to help shape it back into a pretty little ball.
6. Place on the prepared baking sheets, leaving about 2 inches between cookies.
7. Bake the cookies for 7 to 9 minutes, or until they’re set.
8. Use the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick right as you're taking them out of the oven, and cool on a rack.
Taken from itwasamazing.blogspot.com
Chocolate Dough1 and 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging--I didn't do this, I figured there were enough calories as it was, plus I don't think it ever ads to the taste that much, more for eyeball appeal)
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk
Peanut butter filling3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup powdered sugar
Directions
1. Preheat the oven to 375°F. Lightly grease baking sheets.
2. To make the dough: In a medium-sized bowl beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
3. To make the filling: In a small bowl, stir together the peanut butter and powdered sugar until smooth. Try to use a tall bowl--powdered sugar was going everywhere since the two take awhile to mix.
4. Put the cookie dough in the fridge for at least a half of an hour. This dough was super sticky, so it helped it not stick so bad to your hands if you do this. If not, take it at your own peril!
5. To shape the cookies: First and foremost spray cooking spray on your hand. I know it sounds silly, but it helps the dough not stick to your hand. The dough is precious and you don't want to be scraping it off of your hands for two days. Then, scoop 1 tablespoon of the dough and squish it flat between your hands. Then pinch off a small (teaspoonish size) ball of the peanut butter mixture. Lay it in the middle. Bring up the sides of the chocolate dough until the peanut butter is covered completely. Roll around in your hands to help shape it back into a pretty little ball.6. Place on the prepared baking sheets, leaving about 2 inches between cookies.
7. Bake the cookies for 7 to 9 minutes, or until they’re set.
8. Use the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick right as you're taking them out of the oven, and cool on a rack.
1 comment:
Woot Woot! So glad you liked 'em! :)
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