By Kelly Charron
Ok, so who on earth does not love the chocolate and peanut butter combination? Not me! This cookie is probably on Paul’s top 5 list of favorite cookies that I bake so of course I needed to make these for the cookie exchange.
These little gems usually get oohs and aahs after bitten into once the hidden treasure of creamy peanut butter is discovered. They are nice and crispy on the edges but soft and chewy in the center.
Be careful, they are addicting!
Makes: 30 Cookies
- 3/4 cup peanut butter
- 3/4 cup powdered sugar
- 1 1/2 cup flour
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/4 cup peanut butter
- 1 teaspoon vanilla
- 1 egg
- Mix together filling ingredients. Roll into 30 1 inch equal sized balls and place on wax paper until ready to use.
- (Hint) Cut dough into thirds to get equal amounts to make balls.
- Preheat oven to 375º. In a small bowl, combine flour, cocoa and baking soda and set a side.
- In another large bowl, combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Beat well.
- Add flour mixture and stir until blended.
- Divide dough into thirds the same way you did for the filling. Divide again into 30 pieces.
- Flour hands lightly. Take one dough piece and roll then flatten. Place a peanut butter filling ball inside, and wrap dough completely around it. Roll to make very round.
- Place 2 inches apart on ungreased cookie sheet and flatten with a glass dipped in sugar. You can sprinkle on more sugar if desired.
- Bake 7 – 9 minutes.