INGREDIENTS:
-1 1/2 cup flour
-1/2 cup cocoa powder
-1/2 teaspoon baking soda
-1/2 cup sugar
-1/2 cup packed brown sugar
-1/2 cup butter, softened
-1/4 cup crunchy peanut butter
-1 teaspoon vanilla extract
-1 egg
-3/4 cup powdered sugar
-3/4 cup smooth peanut butter
DIRECTIONS:
1. To make filling, combine powdered sugar and 3/4 cup smooth peanut butter. Blend well and chill slightly (I put this in the freezer while making the next steps).
2. In a small bowl, blend 1 1/2 cup flour, 1/2 cup cocoa powder, and 1/2 teaspoon baking soda.
3. In a large bowl, beat 1/2 cup sugar, 1/2 cup brown sugar, 1/2 cup butter, and 1/4 cup crunchy peanut butter until light and fluffy. Add 1 teaspoon of vanilla, 1 egg, and beat. Stir in flour mixture until blended. Add 1 tablespoon of water and set aside in fridge.
4. Roll filling into (approximately 30) 1 inch balls. Leave half of the balls in the freezer while doing the next step for the half you're working on. The peanut butter will melt easily from the heat of your hands so I like to keep them as chilled as possible.
5. With floured hands, shape about 1 tablespoon of dough around each peanut butter ball, covering completely. Start by pressing the dough flat with the palms of your hands.
Place the peanut butter ball in the center and wrap it up like a little dumpling, sealing the edges together.
Pinch off any excess dough.
Roll back into a ball and place 2 inches apart on an ungreased cookie sheet.
6. Spread some sugar out onto a plate. Moisten slightly the bottom of a glass and dip into the sugar.
Press the sugar dipped glass on each cookie to flatten it.
I use a glass that has an interesting bottom. It creates a design like this.
7. Bake a 375 degrees for 7-9 minutes. Cookies are done when they are set and slightly cracked.
Before baking:
After baking:
If I ever have any chocolate dough left over, I'll usually add some stuff to it for a different type of cookie. The one in the corner has white chocolate chips and marshmallows on it.
I love this cookie because it gives you the perfect dessert without making your teeth hurt. You can use unsweetened cocoa powder so they're less sugary. That's what I use!
Before baking:
After baking:
If I ever have any chocolate dough left over, I'll usually add some stuff to it for a different type of cookie. The one in the corner has white chocolate chips and marshmallows on it.
I love this cookie because it gives you the perfect dessert without making your teeth hurt. You can use unsweetened cocoa powder so they're less sugary. That's what I use!
