After we tried these cookies, Dave and I decided we needed a new name (the original name is Magic in the Middle). While I like the name, I wanted something that conveyed exactly what you're getting into with this cookie. It's not terribly creative and I'm open to other suggestions. We wanted something akin to Peanut Butter Bombs, but alas our creative juices were halted by the mind-numbing deliciousness of this cookie. Seriously they are that good. The chocolate cookie is soft and rich and the peanut butter is just enough to cut through and give you the ever-satisfying combination of peanut butter and chocolate. These are an 8-ounce glass of milk kind of cookie. I love how they spread and get a cakey like texture. Mine cracked a little--I think my dough was starting to dry out, so work quickly or pop the dough in the fridge.
A King Arthur Flour recipe, I loved taking the opportunity to use the double Dutch process cocoa I picked up while I was there. It's a very rich cookie, so I'm glad to have tried the cocoa with another flavor, peanut butter, to give some balance in flavor. Since my dough was a little crumbly, I did add a little milk to bring it together--1Tablespoon was enough, but you could add up to 2 if necessary. I measured out my peanut butter filling by teaspoons and ended up with 40 portions instead of the recipe's 26. Then when I used a level small cookie scoop to portion out the chocolate dough, I ended up being able to get 36 cookies. I guess my instruments were little smaller than the original baker's, but I would recommend making all your peanut butter balls first so that you can get as close to even as possible. Another tip from King Arthur Flour: if you want to double this recipe, go ahead, but add an extra egg to the dough for better results.
Chocolate Peanut Butter Surprises
1 1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar, divided
1/2 cup brown sugar
1/2 cup butter, softened
1 cup peanut butter, divided
1 teaspoon vanilla extract
1-2 Tablespoons milk, optional
3/4 cup powdered sugar
In a medium bowl, whisk together flour, cocoa, baking soda and salt. Set aside.
In large bowl or stand mixer, beat together 1/2 cup sugar, brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg and beat to combine.
Switch to a paddle attachment if you have one and gradually add the flour/cocoa mixture, blending together. If needed or if you're making the dough in advance, add 1-2 Tablespoons of milk so the dough doesn't dry out.
In a small bowl, stir or beat together 3/4 cup peanut butter and powdered sugar until smooth. Using a teaspoon scoop, roll the peanut butter filling into one inch balls.
Scoop out 1 Tablespoon of the chocolate dough (about a walnut-sized amount). Flatten in the palm of your hand and one of the peanut butter balls. Wrap the chocolate dough around the peanut butter, sealing the edges.
Place remaining 1/4 cup sugar in a small bowl. Roll the cookie balls in sugar and arrange on a parchment or Silpat lined baking sheet about 2 inches apart. With the bottom of a glass, flatten cookies to 1/2 inch thick.
Bake at 375 degrees F for 7-9 minutes. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and let cool on pan for a minute before moving to cool completely on wire racks.
Makes 3 dozen cookies.
The Cookie Princess
Printer Friendly Recipe