Man, I love these cookies. The recipe is adapted from one in a cookie magazine that my roommate had–these won an award at a fair. They do take quite a bit of time, but they’re always delicious and impressive. The original name was “Peanut Butter Munchies”–but I never liked the name, and people always wonder how the peanut butter got in the middle. Haha. The answer is forming the chocolate dough around a peanut butter ball, then pressing them flat with a glass dipped in sugar.
I haven’t tried making this gluten free yet, but I’ll definitely use cup for cup flour and let you know how it goes.
Peanut Butter Magic Middles
Soft chocolatey cookies with a peanut butter filling. Delicious but time-consuming.
- 1 ½ c. Flour (or gluten free flour)
- ½ c. Unsweetened Cocoa Powder
- ½ tsp. Baking Soda
- ½ c. Butter, softened
- ½ c. Sugar
- ½ c. packed Brown Sugar
- ¼ c. Peanut Butter
- 1 Egg
- 1 tbsp. Milk
- 1 tsp. Vanilla
- ¾ c. sifted Powdered Sugar
- ½ c. Peanut Butter
- (2 Tbsp. Sugar for dipping glass)
Preheat to 350°. In medium bowl, stir together flour, cocoa powder, and baking soda. Set aside. In large bowl, beat together butter, sugar, brown sugar, and peanut butter. Add egg, milk, and vanilla; beat well. Beat in flour mixture. Form chocolate dough into 32 balls about 1 ¼“ in diameter. Set aside.
For filling, combine powdered sugar and peanut butter until smooth. (Add more peanut butter if it’s too dry.) Shape mixture into 32 (3/4”) balls. Slightly flatten a chocolate dough ball; top with peanut butter ball. For each cookie, shape chocolate dough over filling, completely covering the filling. Roll dough into a ball. Place balls 2” apart on cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 Tbsp. sugar. Bake for 8 minutes or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks; cool.