I was really excited to try this recipe so naturally, I told everyone at work about these peanut butter filled cookies I was going to make. We had a “dress rehearsal” for these cookies a week before the Cookie Swap so we could work out all the kinks. My co-workers decided that they would make the sacrifice and be my test subjects. I brought the test cookies to work and they were an overwhelming success! Enjoy this twist on a classic combination – peanut butter and chocolate!
Shaping the cookies is a little time intensive. It took Melissa and I a few cookie sheets of practice to work out a size and system that yielded the best cookies, but hopefully we can accurately describe it!
Peanut Butter Cup Cookies
Yields: 30 cookies
1/2 cup butter
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips
Filling
1/2 cup of creamy peanut butter
1/4 cup brown sugar
1. In a large bowl beat butter, brown sugar, and granulated sugar until fluffy, approximately 3 minutes.
2. Add in eggs and vanilla and beat until smooth, set aside.
3. In a separate medium bowl combine dry ingredients (flour, cocoa powder, baking powder, baking soda).
4. Slowly add dry ingredients to wet ingredients, be careful not to over-mix.
5. Add chocolate chips.
6. Cover cookie dough and chill in freezer for 30 minutes.
7. Combine peanut butter and brown sugar in small bowl for filling.
8. Pre-heat oven to 350 degrees.
9. Roll dough into 3/4 inch balls (approximately 1 tablespoon of dough) and place on a non-greased cookie sheet approximately 2 inches apart. 
10. Make a thumbprint in each ball of cookie dough. 
11. Fill each thumbprint with approximately 1 teaspoon of peanut butter filling.
12. Flatten 1 teaspoon of dough in hand and cover each filled cookie. Gently press the edges of the cookie to hide the seams. 
13. Completed cookies should be approximately 1 inch balls.
14. Bake at 350 degrees for 10-12 minutes or cookie is set and edges are firm.
15. Allow five minutes to cool on cookie sheet before removing to cutting board or cooling rack. 
These cookies change texture when they cool and taste fantastic both hot and cool with a big glass of milk! Enjoy!
Hand me the Milk!
H&M
