YUM! If you saw my SHS post this weekend you know that I was looking forward to posting this recipe.
And the day is finally here! I want to get right to it so you can hopefully go make them!
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup creamy peanut butter, divided into 3/4 and 1/4
1 teaspoon vanilla extract (I used extra)
1 egg
3/4 cup powdered sugar
1. Mix 3/4 cup powdered sugar and 3/4 cup peanut butter until fluffy and combined. Roll small balls and freeze on a cookie sheet.
2. Preheat oven to 375.
3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.
5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take 1 peanut butter ball and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.
(note if you let the peanut butter balls freeze completely you will most likely not be able to successfully flatten them.)
6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.
Rating 5 stars. These were AMAZING!
