I love cookies, no…I really do. I try not to make them often because I could easily polish off a couple dozen at time, and these cookies are no exceptions! I love the little surprise of peanut butter in the center. YUM!!
This was also the first time I needed to shoosh my assistant out of the kitchen. She wanted to help me which is usually no problem, but instead she thought it would be fun to play with sugar and dump it all over the place, which lead to a temper tantrum. So needless to say, she was banished to the living to watch some TV (which I don’t think she minded).
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 tsp vanilla extract
3/4 cup powdered sugar
Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.
In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.
Scoop a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.
Bake for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.
Source: Sweet Pea’s Kitchen