Magic in the Middle Cookies

The cookie version of a peanut butter cup, these treats feature a fudgy cookie exterior with a smooth peanut butter filling - A combination that is always "moreish".

Course Dessert

Cuisine American

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

Prep Time 40

Cook Time 10

Resting Time 1

Total Time 1 50

Servings

Calories 222kcal

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

Peanut butter filling:

1 ½ cup peanut butter creamy
½ cup powdered sugar
½ tsp vanilla extract

Chocolate cookie dough:

1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup sugar (plus extra for rolling)
½ cup brown sugar
½ cup unsalted butter softened
¼ cup smooth peanut butter
1 tsp vanilla extract
3 large egg yolks
1 large egg

US Customary - Metric

Instructions

To make the peanut butter filling:

In a small bowl combine peanut butter, powdered sugar and vanilla until smooth, refrigerate until firm enough to scoop and roll (about an hour).
1 1/2 cup peanut butter, 1/2 cup powdered sugar, 1/2 tsp vanilla extract
Roll the mixture into 26 one-inch balls (about 12g each) and place in the freezer while making the cookie dough.

To make the chocolate cookie dough:

Preheat oven to 375°F. Line baking sheets with parchment or silicone mats
In a medium bowl, whisk together the flour, cocoa, baking soda and salt, set aside.
1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, 1/4 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 sugar, 1/2 cup brown sugar, 1/2 cup unsalted butter, 1/4 cup 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 28g) of the chocolate 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 ~9 minutes or until just set, remove from oven and cool on rack.

Nutrition