- 18
Ingredients
- 2 sticks butter, softened
- 1 1/4 cups creamy peanut butter (not sugarless)
- 1 cup granulated sugar plus 1/2 cup, for dusting
- 1 cup brown sugar, firmly packed
- 2 large eggs, lightly beaten
- 2 tsp vanilla
- 2 cups flour
- 1 tsp each baking powder & baking soda
- 1/4 tsp salt
- 1 cup semisweet or bittersweet chocolate chips
- confectioners sugar, optional
Preparation
Step 1
Using an electric mixer, cream the butter, peanut butter, and sugars in a bowl until light and fluffy. Add in eggs and vanilla and blend well. Finally add in flour, baking powder, baking soda, and salt, and mix only enough until a soft dough forms.
Pinch off generous pieces of dough and roll into big, golf ball sized rounds. Cradle the ball in one hand. Use the thumb of your opposite hand to make a deep indentation in the center of each cookie ball. Fill the hole with a tsp of choc chips and then seal the chocolate inside the dough ball. Gently roll in granulated sugar.
Place the cookie balls on a wax paper covered plate in the freezer for 30 minutes. This is the key to successful cookies.
Preheat the oven to 350. Place chilled cookie balls on baking sheets lined with parchment paper, keeping the balls a few inches apart to allow for spreading. Bake 20-30 minutes. The cookies are not done until they flatten out. The chocolate should stay inside. Allow to cool before picking up or they may break on you. And allow baking sheets to cool before putting more dough on them.