Peanut Butter Filled Cookies
Intro: Peanut Butter Filled Cookies
These are a bit of extra work (not too much), but the awesomeness of having a peanut butter filled chocolate cookie makes it well worth it.
STEP 1:
- 1/2 c. butter, softened
- 1/2 c. white sugar
- 1/2 c. light brown sugar
- 1/4 c. peanut butter*
- 1 tsp vanilla
- 1 egg
- 2 Tbsp sour cream
- 1 1/2 c. All purpose flour
- 1/2 c. unsweetened cocoa powder
- 1/2 tsp baking soda
- 3/4 c. powdered sugar
- 3/4 c. Peanut butter
- Black and Orange Gel food dye (optional, but makes these cookies extra Halloween)
* I used a white chocolate peanut butter because it was light in color and made tinting it orange easier - but you can use any kind of nut butter, as long as it's not too liquidy
- 1/2 c. white sugar
- 1/2 c. light brown sugar
- 1/4 c. peanut butter*
- 1 tsp vanilla
- 1 egg
- 2 Tbsp sour cream
- 1 1/2 c. All purpose flour
- 1/2 c. unsweetened cocoa powder
- 1/2 tsp baking soda
- 3/4 c. powdered sugar
- 3/4 c. Peanut butter
- Black and Orange Gel food dye (optional, but makes these cookies extra Halloween)
* I used a white chocolate peanut butter because it was light in color and made tinting it orange easier - but you can use any kind of nut butter, as long as it's not too liquidy
STEP 2:
-----For the Outside-----
In a small bowl, combine the flour, cocoa, and baking powder. Mix well
In a large bowl, beat together the butter and sugars until creamy. Mix in the sour cream and peanut butter.
Lastly, add the egg and vanilla and black food dye. (it took me about 10 drops with liquid coloring, but only 3 with gel)
Carefully mix in the dry ingredients, and stir until well combined.
-----For the Filing-----
In a new bowl, mix 3/4 c. peanut butter and the orange food dye (probably another 10 with liquid, or 3 with gel) - stir in 3/4 c. powdered sugar.
If your dough is too soft, refrigerate it for a few minutes (makes it much easier to work with for the next step)
In a small bowl, combine the flour, cocoa, and baking powder. Mix well
In a large bowl, beat together the butter and sugars until creamy. Mix in the sour cream and peanut butter.
Lastly, add the egg and vanilla and black food dye. (it took me about 10 drops with liquid coloring, but only 3 with gel)
Carefully mix in the dry ingredients, and stir until well combined.
-----For the Filing-----
In a new bowl, mix 3/4 c. peanut butter and the orange food dye (probably another 10 with liquid, or 3 with gel) - stir in 3/4 c. powdered sugar.
If your dough is too soft, refrigerate it for a few minutes (makes it much easier to work with for the next step)
STEP 3:
Roll a ball of the peanut butter mixture (about 1 tbsp) and a ball of the chocolate mixture (about 2 tbsp)
You should get around 30 balls of each mixture. I like dividing it out before I start combining them, to make sure it's all pretty evenly distributed.
Squish the chocolate ball flat, set the peanut butter ball in the center, and bring the edges of the chocolate up and around the peanut butter.
Make sure your peanut butter is covered, and roll it around to make it smooth.
You should get around 30 balls of each mixture. I like dividing it out before I start combining them, to make sure it's all pretty evenly distributed.
Squish the chocolate ball flat, set the peanut butter ball in the center, and bring the edges of the chocolate up and around the peanut butter.
Make sure your peanut butter is covered, and roll it around to make it smooth.
STEP 4:
Place the cookies on an ungreased cookie sheet.
Lay a piece of wax paper over them, then gently flatten them with the glass.
These don't really expand when they bake, so any cracks or tears on the cookie will be there when they come out of the oven.
Also, make sure these aren't cold when you try to flatten them on the pan or the whole cookie will crack open.
Bake these at 375°F for 7-9 minutes. Let cool on the pan a few minutes before trying to move them to a cooling rack.
Lay a piece of wax paper over them, then gently flatten them with the glass.
These don't really expand when they bake, so any cracks or tears on the cookie will be there when they come out of the oven.
Also, make sure these aren't cold when you try to flatten them on the pan or the whole cookie will crack open.
Bake these at 375°F for 7-9 minutes. Let cool on the pan a few minutes before trying to move them to a cooling rack.
STEP 5:
The spider webs on my cookies are just made from melted white chocolate, piped out of a plastic bag with the corner snipped.
These store really well (I just throw them in a zip lock bag)
They're also extremely portable because they don't crumble easily.
They aren't super sweet, but if you want a bit more sugary goodness - try rolling the peanut butter centers in mini chocolate chips before wrapping them in the chocolate cookie mix!
These store really well (I just throw them in a zip lock bag)
They're also extremely portable because they don't crumble easily.
They aren't super sweet, but if you want a bit more sugary goodness - try rolling the peanut butter centers in mini chocolate chips before wrapping them in the chocolate cookie mix!
6 Comments
C_Mayer 9 years ago
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cmccurry 10 years ago
cmccurry 10 years ago
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Penolopy Bulnick 10 years ago