Link to video HERE
Jump to RecipeI know we have already done stuffed cookies, and while they were good, they just missed the mark for me. So I was happy that these were on the list for April. Downright giddy because PEANUT BUTTER AND CHOCOLATE! In cookie form, nothing can top those Girl Scout Tag-A-Longs… but these really do come in a close second! (And for less than $6 a box!)
I’m not hating on the Girl Scouts, those cookies are to die for, but my wallet just can’t take the hit any more.
So back to these cookies… They were… easy. Unlike those Nutella stuffed cookies, there was no freezing and waiting. A little messy, but nothing too terrible. And if you had some helpers, this would go a lot faster.
I wouldn’t call it a gooey center, especially after the cookies cooled, but it is soft and has a great flavor. All in all, I was most please with how they turned out. I know the recipe says to bake for 7-9 minutes, but mine stayed in the oven for 10 minutes. That was the magic number for me, but your oven may be better than mine!
I will absolutely be making these again, but a double batch because everyone here LOVED them! On to the recipe!
Details
26 cookies
45 minutes
7-9 minutes
Print
Ingredients
- Chocolate Dough
1 1/2 cups (180g) all purpose flour
1/2 cup (43g) cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup (99g) granulated sugar, (plus extra for rolling)
1/2 cup (106g) light brown sugar or dark brown sugar, packed
8 tablespoons (113g) butter, softened
1/4 cup (67g) peanut butter, smooth
1 teaspoon vanilla
1 egg
- Peanut butter filling
3/4 cup (204g) peanut butter
3/4 cup (85g) powdered sugar
Directions
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
- 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.
- Stir in the dry ingredients, blending well.
- To make the filling: In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth.
- With floured hands or a teaspoon scoop, roll the filling into 26 small (1″) balls.
- 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.
- Bring the cookie dough up and over the filling, pressing the edges together to cover the center. Roll the cookie in the palms of your hands to smooth it out.
- Repeat with the remaining dough and filling.
- Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2″ between cookies.
- Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2″ thick.
- To bake the cookies: 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.
- Storage information: Store leftover cookies, well wrapped, at room temperature for several days; freeze for longer storage.
So there you have it! Is the recipe hard? No. Is it a little involved? Yes. But, in my humble opinion, worth the work!
Leave a comment and let me know if you gave this one a try!
