Peanut Butter-Filled Chocolate-Peanut Butter Cookies |
|
 |
Prep Time: 45 Minutes Cook Time: 7 Minutes |
Ready In: 52 Minutes Servings: 3 |
|
One of my students (a very slender, athletic boy) eats a bag of these for breakfast at least once a week. (You could literally smell these outside the class and down the hall. Ingredients:
3/4 cup creamy peanut butter |
3/4 cup powdered sugar |
1/2 cup butter, softened |
1/4 cup creamy peanut butter |
1/2 cup granulated sugar |
1/2 cup packed light brown sugar |
1 large egg white |
1 teaspoon vanilla extract |
1 1/2 cups flour |
1/2 cup unsweetened cocoa powder |
1/2 teaspoon baking soda |
2 tablespoons butter, softened |
1 cup powdered sugar |
1/4 teaspoon vanilla extract |
1 -2 tablespoon milk |
Directions:
1. MAKE THE FILLING: In a small bowl, cream together the peanut butter and powdered sugar until smooth; roll the mixture into 30 3/4 balls.
2. Cover and refrigerate for 30 minutes.
3. Meanwhile, MAKE THE COOKIE DOUGH: In a large mixing bowl, cream together the butter and peanut butter until smooth.
4. Add both sugars; blend well.
5. Blend in the egg white and vanilla.
6. Combine the flour, cocoa powder, and baking soda; gradually add to the creamed mixture, stirring just until combined.
7. Shape the dough into 30 1-1/2 balls.
8. Using floured hands, flatten each cookie and shape each one around a peanut butter ball, sealing the edges.
9. Place cookies 2 apart on ungreased cookie sheets; flatten with the bottom of a glass that has been dipped in sugar.
10. Bake at 375°F.
11. for 7-9 minutes, or until the cookies are just set and the tops are cracked.
12. Cool for 1 minute on the cookie sheets before transfering the cookies to wire racks; cool completely.
13. MAKE THE ICING: In a small bowl, cream together the butter and powdered sugar; beat in the vanilla and enough milk to reach desired spreading consistency.
14. Spoon the icing into a zip-lock bag with the corner snipped off.
15. Pipe the icing over the cookies in a zig-zag pattern.
|
|