Every time I pull out the tub of peanut butter, I feel a little sad. I have friends who have crazy peanut allergies, and I can't believe they cannot eat one of the best things that has ever happened in the world of food.
I can eat peanut butter everyday in sandwiches, with apples, or my personal favorite, with a fork straight out of the tub. So when I make them something for their birthday, I'm always careful to keep my peanutbuttery hands away from anything that will later come into contact with my friend with such an unfortunate allergy.
Luckily, I have a friend whose birthday is coming up, and matches my love for peanut butter. This obviously means that I must make something FILLED with the stuff. And this time, it will litterally be filled with it.
So if you have a tub of peanut butter just calling out to you, waiting to be used, I would highly recommend these cookies. They are surprisingly easy and, more importantly, absolutely delicious.
Chocolate Peanut Butter Filled Cookies
What you'll need:
-1 1/2 cups all-purpose flour
-1/2 cup unsweetened cocoa powder
-1/2 teaspoon baking soda
-1/2 cup white sugar (+more for rolling)
-1/2 cup brown sugar
-1/2 cup butter, softened
-1/4 cup creamy peanut butter
-1 teaspoon vanilla extract
-1/2 cup confectioners' sugar
-3/4 cup creamy peanut butter
1. Preheat the oven to 375˚F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, mix together the flour, cocoa and baking soda until fully combined.
3. In a separate bowl, beat together the sugars, butter and 1/4 cup peanut butter until light and fluffy. Add the egg and vanilla and beat until fully combined. Stir in the flour mixture until fully incorporated and set aside.
4. In a medium bowl, mix together the confectioners' sugar and 3/4 cup of peanut butter until smooth.
5. Scoop a tablespoon of cookie dough and flatten in your hands. Take about 1 teaspoon of peanut butter mixture and place in the center of the flattened cookie dough. Wrap the dough around the peanut butter filling and press to seal.
6. Roll the cookie in a ball and roll in sugar. Place the cookies on the prepared cookie sheet.
7. Bake for 7-9 minutes. Let stand on baking sheet for 2 minutes, then move to wire racks to cool.
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