Side Pannel
Peanut Butter Surprise Cookies
Peanut Butter Surprise Cookies
- Recipe Submitted by maryjosh on 11/04/2016
Ingredients List
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon 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 teaspoon vanilla extract
- 2 eggs
- 3/4 cup powdered sugar
Directions
1. Preheat oven to 375º F.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. In another bowl, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and eggs, beating to combine. Stir in the flour mixture and stir to combine, blending well. (I always have to mix with my hands to get the consistency just right). Set aside.
4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth. (You could do this step first and put it in the fridge to firm up a bit)
5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon (sometimes 1 tsp seems like too much) 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. (pinch it like a perogie) 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.
6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.
These are very good, I ate many of them before sharing them at work. This recipe made 23 cookies for me.
Enjoy, and try not to be mad at them while you make them – they’re worth the work!
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. In another bowl, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and eggs, beating to combine. Stir in the flour mixture and stir to combine, blending well. (I always have to mix with my hands to get the consistency just right). Set aside.
4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth. (You could do this step first and put it in the fridge to firm up a bit)
5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon (sometimes 1 tsp seems like too much) 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. (pinch it like a perogie) 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.
6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.
These are very good, I ate many of them before sharing them at work. This recipe made 23 cookies for me.
Enjoy, and try not to be mad at them while you make them – they’re worth the work!
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