Magic Middles Cookies
These are similar to chocolate peanut butter cup candy or buckeyes.
If you double the recipe, add an extra egg to the chocolate dough. If you make the dough ahead of time, add 2 Tbsp milk or the dough dries out and cracks. For a change, use a chocolate crinkle cookie dough for the chocolate dough.
Calories: 167 each cookie
- CHOCOLATE DOUGH:
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar plus extra for dredging
- 1/2 cup brown sugar
- 1 stick unsalted butter
- 1/4 cup smooth peanut butter
- 1 tsp banilla extract
- 1 large egg
- PEANUT BUTTER FILLING:
- 3/4 cup peanut butter, crunchy or smooth
- 3/4 cup confectioners' sugar
Preparation time 60mins
Cooking time 67mins
Preheat the oven to 375. Lightly grease two baking sheets (or line with parchment).
In a medium-sized bowl whisk together flour, cocoa, baking soda and salt.
In another medium-sized bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine them. Stir in dry ingredients, blending well.
In a small bowl, stir together peanut butter and confectioners' sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26-1" balls.
Scoop 1 Tbsp dough (size of a walnut), make an indentation with yoru finger in the center and place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together over the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough.
Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2" between cookies. Greas the bottom of a drinking glass, and use it to flatten each cookie to about 1/2" thick.
Bake the cookies 7-9 minutes, or until they are set and you can smell chocolate. Remove them from the oven and cool on rack.