I fell in love with the idea of making these cookies as soon as I read the King Arthur Flour Baking Banter Blog post on them! I don't know how I stumbled on it, but I'm so glad I did! Not much description necessary...they are absolute perfection!
The only issue I had was that there was extra chocolate dough. What I did was "eyeballed" a half batch of peanut butter filling and just continued making cookies until I was just about out of both of them.
I didn't have the small scoop for the PB filling, (the smallest Pampered Chef scoop is approx. 1 Tablespoon) so I just divided the whole lot of filling into an even number (I think I did 24), rolled them into balls and then refrigerated them while I made the chocolate dough. By the time all of the cookies were "assembled", the peanut butter filling had softened enough to press under the glass. We finished them pretty quickly, and they were delicious with milk! Husband liked heating his up in the microwave for a few seconds to replicate the "fresh from the oven" taste! :)
King Arthur Flour
Chocolate Dough
- 1 1/2 cups King Arthur Unbleached All-Purpose 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)
- 1/2 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
Peanut butter filling
- 3/4 cup peanut butter, crunchy or smooth, your choice
- 3/4 cup confectioners' sugar
Directions
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
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2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
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3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then
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4. stir in the dry ingredients, blending well.
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5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
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6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
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7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
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8. Bring the cookie dough up and over the filling, pressing the edges together cover the center;
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9. roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
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10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
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11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
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12. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.
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