Is there anything better than a chocolate cookie? How about a rich chocolate cookie with creamy peanut butter in every bite?
A quick tip: Chill the peanut butter filling in the freezer while preparing the chocolate dough. Doing so will make it easier for you to shape the cookies, since the cold peanut butter is unlikely to melt much in your warm hands. It will also aid in clean up, as the creamy filling will stay inside the soft, chocolately cookie. Enjoy!
- pinch of salt
- 3/4 cup confectioners' sugar
- 3/4 cup peanut butter
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup softened butter
- 2 tablespoons sour cream
- 1/4 cup peanut butter
- 1/2 cup mini chocolate chips
- 1 teaspoon vanilla extract
- 1 egg
Preheat oven to 375 degrees F.
To make filling: Mix confectioner's sugar, 3/4 cup peanut butter, and a pinch of salt. Blend well. Using a rounded teaspoon, scoop the filling into small balls and place in freezer while preparing the dough.
To make dough: Mix flour, cocoa and baking soda in small bowl until well blended
In large bowl, beat white and brown sugars, butter or margarine, 1/4 cup peanut butter, sour cream, 1/4 teaspoon salt, and chocolate chips until fluffy. Stir in vanilla and egg. Gradually stir in flour mixture until blended. Set aside.
With floured hands, take a small amount of dough and flatten it in your palm. If it’s too sticky, add more flour. Place a chilled peanut butter ball in the center. Roll the dough around the ball and place it crimp-side down on an ungreased cookie sheet. Place balls 2 inches apart. Flatten each ball with a glass dipped in white sugar.
Bake for 7 to 10 minutes. Cookies should be set and slightly cracked when done. Cool on rack.