Inside Out Magic in the Middle Cookies

A tender peanut butter cookie exterior and a creamy chocolate interior, this is an inside out variation of the Magic in the Middle cookies and is just as delicious as the original.

Course Dessert

Cuisine American

Keyword chocolate, chocolate spread, cookie, filled, magic middle, Nutella, peanut butter

Prep Time 40

Cook Time 10

Resting Time 1

Total Time 1 50

Servings

Calories 195kcal

Equipment

3 bowls (small, medium and large)
electric mixer
whisk
2 cookie scoops (1 tsp and 1 tbsp size)
2 baking trays
measuring cups (or a kitchen scale)
measuring spoons

Ingredients

Chocolate filling:

1 ¼ cup chocolate spread (such as Nutella, Jif Peanut Butter & Chocolate spread, Cadbury Spread, etc.)
½ cup powdered sugar
½ tsp vanilla extract

Peanut butter cookie dough:

2 cups all-purpose flour
½ cup peanut butter powder
½ tsp baking soda
¼ tsp salt
½ cup sugar (plus extra for rolling)
½ cup brown sugar
½ cup unsalted butter softened
6 tbsp smooth peanut butter
1 tsp vanilla extract
3 large egg yolks
1 large egg

US Customary - Metric

Instructions

To make the chocolate filling:

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 ¼ cup chocolate spread, ½ cup powdered sugar, ½ tsp vanilla extract
Roll the mixture into 30 balls (about 10g each) and place in the freezer while making the cookie dough.

To make the peanut butter 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 all-purpose flour, ½ cup peanut butter powder, ½ tsp baking soda, 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.
½ cup sugar, ½ cup brown sugar, ½ cup unsalted butter, 6 tbsp 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 25g) 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 cookie 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.

Nutrition