Monday, July 29, 2013

Magic Peanut Butter Middles

Today I'm going to share with you one of my family's favorite cookie recipes. They're not the quickest to make but they're worth it. I originally found the recipe on allrecipes.com here. They're called Magic Peanut Butter Middles.


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!


I'm linking up here!

7 comments:

  1. Can I use butter instead of margarine? These are definitely getting made at my house!

    ReplyDelete
    Replies
    1. yes, definitely. I always use butter! Looks like margarine was a typo so I've fixed that now.

      Delete
  2. Mmm! Looks so fun and delicious! I made something like this years ago but I've forgotten about it. I'll have to try it again! Thanks for sharing!

    ReplyDelete
  3. Peanut Butter and Chocolate. You can never have too much of that right? I need to try these! Thanks for the fun recipe! Just dropping by from High Heels and Grills Link party. Love you have you visit me at scrumptilicious4you.blogspot.com

    ReplyDelete
    Replies
    1. it's definitely one of the best combinations!

      Delete
  4. Yummy! I have made a peanut butter cookie similar to this in the past! Will have to give these a try!

    Thank you for sharing at Give Me The Goods!

    Amber@ Dimples & Pig Tales

    ReplyDelete
  5. Yum! Guess what I'll be baking tomorrow?! Thanks for sharing at Inspire Us Thursday at Organized 31.

    ReplyDelete

Thanks for visiting! I really appreciate your feedback.