Peanut Butter Ninjas
- Cookie ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking Soda
- 1/4 teaspoon of kosher salt
- 1/2 cup of unsalted butter, at room temp.
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (I used dark)
- 1/4 cup of smooth peanut butter
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- Filling ingredients
- 3/4 cup sifted powdered sugar
- 1 teaspoon of espresso powder
- 1/4 of a teaspoon of cinnamon
- 1/2 cup peanut butter
- 1-2 Tablespoons of cream or milk
- 1/2 cup of granulated sugar for rolling
Preheat oven to 350F. degrees. Line baking sheets with parchment paper.
In medium bowl stir together flour, cocoa powder and baking soda and salt. Set aside.
In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter until combined. Add egg, milk, vanilla; beat well. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. From the chocolate dough into 32-36 balls about 1 1/4 inches in diameter. Set aside.
For filling: Place the peanut butter into a large bowl. Add the confectioners sugar, espresso powder, and cinnamon. Mix with a large spatula or wooded spoon until well combined. It will be crumbly. Add only as much cream as you need to bring the mixture together so that it can be rolled without breaking apart. Roll the filling into the same number of balls as you have made from the cookie dough. These should be smaller, about 3/4-inches.
On a work surface, slightly flatten a chocolate dough ball. Top with peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball.
Pour the 1/2 cup of granulated sugar into a large, shallow bowl. Roll the balls through the sugar until they are coated.
Place balls 2 inches apart on the cookie sheets. Lightly flatten with the bottom of a glass or your palm.
Bake cookies in preheated oven for 7-8 minutes, or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks, cool.