Peanut Butter-Filled Chocolate-Peanut Butter Cookies 🍪
Overview:
One of my students, a vibrant, athletic young lad, practically inhales a bag of these decadent treats for breakfast every week, creating an aroma that wafts down the hallway, tempting all who pass by. In a cunning maneuver, I promised him an extra 5 points on his next French test (which, by the way, he excels in!) if he could wrangle his mother’s coveted recipe for me. Lo and behold, here it is, straight from the source!
Recipe Details:
- Preparation Time: 45 minutes
- Cooking Time: 7 minutes
- Total Time: 52 minutes
- Servings: 2 1/2 dozen
Ingredients:
| For the Filling | For the Cookie Dough | For the Icing |
|---|---|---|
| – 3/4 cup creamy peanut butter | – 3/4 cup butter | – 1/4 cup butter |
| – 3/4 cup powdered sugar | – 1/2 cup creamy peanut butter | – 1 1/2 cups powdered sugar |
| – 1/2 cup butter | – 1/2 cup granulated sugar | – 1 teaspoon vanilla extract |
| – 1/4 cup creamy peanut butter | – 1/2 cup light brown sugar | – Milk (enough to reach desired consistency) |
| – 1/2 cup granulated sugar | – 1 teaspoon vanilla extract | |
| – 1/2 cup light brown sugar | – 2 cups all-purpose flour | |
| – 1 teaspoon vanilla extract | – 1 teaspoon baking soda | |
| – 1 egg white | – 1/4 cup cocoa powder |
Instructions:
1. Prepare the Filling:
- In a small bowl, cream together 3/4 cup creamy peanut butter and 3/4 cup powdered sugar until smooth.
- Roll the mixture into 30 3/4-inch balls.
- Cover and refrigerate for 30 minutes.
2. Make the Cookie Dough:
- In a large mixing bowl, cream together 3/4 cup butter and 1/2 cup creamy peanut butter until smooth.
- Add in both granulated and light brown sugars; blend well.
- Mix in the egg white and 1 teaspoon of vanilla extract.
- In a separate bowl, combine 2 cups flour, 1/4 cup cocoa powder, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the creamed mixture, stirring just until combined.
3. Assemble the Cookies:
- Shape the dough into 30 1-1/2-inch balls.
- Using floured hands, flatten each cookie and wrap it around one of the chilled peanut butter balls, sealing the edges.
- Place the cookies 2 inches apart on ungreased cookie sheets.
- Flatten each cookie with the bottom of a glass that has been dipped in granulated sugar.
4. Bake and Ice the Cookies:
- Preheat the oven to 375°F (190°C).
- Bake the cookies for 7-9 minutes until they are just set and the tops are cracked.
- Allow the cookies to cool for 1 minute on the sheets before transferring them to wire racks to cool completely.
5. Prepare the Icing:
- In a small bowl, cream together 1/4 cup butter and 1 1/2 cups powdered sugar.
- Beat in 1 teaspoon of vanilla extract and enough milk to achieve your desired spreading consistency.
- Spoon the icing into a zip-lock bag and snip off one corner.
- Drizzle the icing over the cooled cookies in a zig-zag pattern.
Notes:
- These Peanut Butter-Filled Chocolate-Peanut Butter Cookies are a delightful treat for any occasion.
- Store in an airtight container to keep them fresh for days (if they last that long!).
- Enjoy with a glass of cold milk for the ultimate indulgence!
Nutritional Information (Per Serving):
- Calories: 1991.6
- Total Fat: 101.4g
- Saturated Fat: 41.6g
- Cholesterol: 122.9mg
- Sodium: 1175.3mg
- Total Carbohydrates: 255g
- Dietary Fiber: 13.9g
- Sugars: 175.2g
- Protein: 39.2g
These Peanut Butter-Filled Chocolate-Peanut Butter Cookies are a testament to the power of peanut butter and chocolate coming together in perfect harmony. Whether you’re making them for a special occasion or just to indulge your sweet tooth, these cookies are sure to be a hit with everyone who tries them! 🥜🍫🍪
