This cookie is basically a soft chocolate sugar cookie with a surprise peanut butter center. Think of it as cookie stuffed with a buckeye candy filling. Oh and as you can imagine, it is extra MAGICAL when you eat them warm from the oven or zapped in the microwave for a few seconds so that the filling gets nice and gooey. *Drool*. I'm embarrassed to say that I ate two of them straight from the pan. I just couldn't help myself! And this is exactly why we decided that sadly, the cookies had to go for the sake of our health and off to work they went.
To say my co-workers LOVED these cookies would be an understatement. One had one for breakfast (yes cookies are the breakfasts of champions don't ya know?) and then subsequently came back throughout the day for two more, another messaged me and said they were "awesome!!!" (yep, it warranted 3 exclamation points), and one stopped by my desk after their cube neighbor "came back drooling" over the cookies.
Looks like my husband picked a winning recipe. Thank you so much Nicole for sharing and can't wait to go back and try more cookies from your blog!
Magic in the Middles
For the Chocolate Cookie Dough
- 1-1/2 cups flour
- ½ cup cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup brown sugar, packed
- ½ cup butter, softened
- ¼ cup smooth peanut butter
- 1 teaspoon vanilla
- 1 egg
For the Filling
- ¾ cup smooth peanut butter
- ¾ cup powdered sugar
- Additional sugar for dipping
- Preheat oven to 375 degrees. Line baking sheets with silicone baking mats.
- To make the filling, combine the peanut butter and powdered sugar in a small bowl. Shape the mixture into 26 level teaspoon-sized balls. Put shaped peanut butter balls in refrigerator while you make and shape the chocolate dough.
- In a large bowl, mix flour, cocoa, baking soda and salt; Set aside. In a large mixer bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg and beat to combine. Add the dry ingredients and mix well. Mixture should not be dry/crumbly. If it is, add a small amount of milk to smooth it out (it will continue to dry as it sits).
- Shape the chocolate cookie dough into 26 level Tablespoon-sized balls. Make an indentation in the dough and press one of the peanut butter balls into the indentation. Mold the chocolate cookie dough around the peanut butter ball, sealing completely and rolling the dough back into a ball shape. Do not worry if some peanut butter is showing...unless you're a perfectionist then by all means take the extra time and labor to make sure the peanut butter is totally secretive! Repeat with the remaining dough and filling.
- Roll the dough balls in sugar and place on the prepared cookie sheet. Using a drinking glass, flatten the cookies to about ½ inch thick. Bake for 7-9 minutes, until they are set. Cool completely on a wire rack.