Peanut Butter Filled Chocolate Cookies
Cookie Dough:
1 1/2 cup flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup (Earth Balance) margarine, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
Egg replacer or two eggs
Cookie Filling:
3/4 cup peanut butter
3/4 confectioners sugar
In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, margarine, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and eggs (replacer); beat well. Stir in flour mixture until blended and set aside.
In a small bowl, (preferably a vintage Pyrex mixing bowl - I’m kidding! Just seeing if you’re paying attention) combine filling ingredients and blend well. Roll into 30 one-inch balls.
For each cookie, with floured hands (I didn’t do the flour and had no problems), shape about 1 tablespoon cookie dough around one peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 7 - 9 minutes or until set and slightly cracked. Cool on wire racks. Makes 30.
Note: I made larger cookies and baked them for about 10 - 12 minutes.
picture and recipe by A Worthy Image
I made these yesterday! It seems I forgot that I’d made them before and not been that into them, because as soon as I tasted one it was like a bad memory of the epic amount of baked goods I made last year involving peanut butter, most of which were failures. That said, I did a much better job on these this time! They’re fairly solid, so you would probably only want one at a time. Also, I used crunchy peanut butter in the filling, which made them somewhat more delicious. (But use smooth for the actual dough, otherwise they’ll be all lumpy and weird.)
