Inside Out Magic in the Middle Cookies
I think, if you’ve been reading this blog for any length of time, you know that I like to tinker with recipes. Sometimes it is because I think there are improvements to be made, meaning that the tinkering replaces the original recipe. Other times it is because, as much as I love the original recipe, I want to experiment with new adaptations – maybe something completely new that was just inspired by the original, or maybe just a twist on the original. In this case, a comment from one of my colleagues about the Magic in the Middle cookies got me to thinking…what if I turned them inside out?
The year I tried this experiment, my team actually got two bonus cookies for the holidays – the original Magic in the Middle cookies and the new Inside Out Magic in the Middle cookies. They looked very pretty on the platter, laid out in alternating colors and the sparkle of sugar on both.
This new variation is very nearly identical to the original – the flavor profile hasn’t really changed, it is still chocolate, peanut butter deliciousness. The new version is definitely more peanut butter forward, especially if you opt for a chocolate peanut butter spread in the filling.
Here’s what we’re doing differently:
- The filling is now chocolate based. You can use whatever your favorite chocolate spread is, as long as the consistency is similar to peanut butter. I like using a chocolate hazelnut spread, or a pure chocolate spread, but if you really want to keep the peanut butter front and center, go for a chocolate peanut butter spread.
- The exterior is now a peanut butter cookie rather than a chocolate cookie. I increased the peanut butter, and the flour a bit and I replaced the cocoa powder with peanut butter powder.
- I reduced the baking time just slightly on these. Peanut butter has a tendency to make baked goods dry and/or crumbly and it is very easy to over bake these and end up with a crunchy exterior. In my oven, 8 minutes is the sweet spot for just set, soft cookies with a creamy interior.
Equipment
Ingredients
Method
- In a small bowl combine chocolate spread, powdered sugar and vanilla until smooth, refrigerate until firm enough to scoop and roll (about an hour).1 1/2 cup (370 g) chocolate spread, 1/2 cup (60 g) powdered sugar, 1/2 tsp (½ tsp) vanilla extract
- Roll the mixture into 28 balls (about 15g each) and place in the freezer while making the cookie dough.
- Preheat oven to 375°F. Line baking sheets with parchment or silicone mats
- In a medium bowl, whisk together the flour, peanut butter powder, baking soda and salt, set aside.2 cups (240 g) all-purpose flour, 1/2 cup (52 g) peanut butter powder, 1/2 tsp (½ tsp) baking soda, 1/4 tsp (¼ tsp) salt
- In a separate, large bowl; use an electric mixer to beat together the sugars, butter and peanut butter until light and fluffy.1/2 cup (100 g) sugar, 1/2 cup (110 g) brown sugar, 1/2 cup (112 g) unsalted butter, 6 tbsp (96 g) smooth peanut butter
- Add the vanilla, egg and egg yolks, continue beating until fully incorporated.1 tsp vanilla extract, 3 large egg yolks, 1 large egg
- Stir in the dry ingredients just until combined, do not overmix.
- Scoop 1 tbsp (about 27g) of the peanut butter dough and wrap it around 1 ball of filling, ensure the filling is completely covered, then roll gently in your palms to form a smooth sphere.
- Roll the cookie dough sphere in sugar and place on the prepared sheets. Repeat with remaining dough and filling, leaving about 2” between cookies.
- Using the bottom of a glass, flatten each cookie to about ½” thick (if the glass sticks to the cookies, dip in sugar before continuing)
- Bake ~8-10 minutes or until just set, remove from oven and cool on rack.
Private Notes
Nutrition
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