Don’t judge me, but I would seriously eat these cookies out of the trash. Gross, I know. But it’s true. Chocolate cookies with peanut butter goodness in the middle……..yea…..I’d call that magic. I actually made these cookies one day when my camera wasn’t charged, I scrapped the recipe I thought I was going to make that day for the blog and made these because I didn’t figure they would be any big deal. Wrong. Eric and I ate “a couple” that night and I sent the rest to work with him the next day so that I didn’t finish them for breakfast (yes, that’s really happened before). Eric said of all the things I have sent to work with him, nothing has flown off his desk like these cookies. And by the end of the day, someone asked if I would make some for her that weekend. Yeehaw! These are a hit!
I have to preface the rest of this post by saying that the pictures are mostly an epic failure. Incandescent lighting, aluminum foil, and a very tired mom (I made these in the middle of the night) make for bad photography. So while I documented the process while making them (which I hope is particularly helpful in this post), the finished product I photographed in the morning in natural light.
I was a little unsure of how to get the “magic” into the middle of these cookies, so while doing I, I snapped pictures of each step to show you. You’re welcome.
You mix up the chocolate cookie dough and then mix up the filling. The peanut butter filling you roll into small balls (I used a 1 tsp. measure spoon), you should get about 26 from one batch.
Next roll the chocolate cookie dough into bigger balls, I used a tablespoon sized cookie scoop. Worked perfectly. Same math here, you should get about 26.
Then use your thumb or index finger to made indentations into each ball of chocolate cookie dough
Then place a ball of the peanut butter filling in the indentation of each chocolate cookie.
The fold up the sides around the peanut butter filling and smooth the dough out to cover it completely. If you are a perfectionist, this will frustrate you. If you can see some peanut butter through the dough, it’s ok. These will be annoying cookies to make if you insist every one of them be perfectly shaped and smooth so get over that.
Now the best part! Roll them in sugar! And press each one down with a glass, approximately to 1/2 inch thickness
Then bake. And eat them. Right of the cookie sheet, they’ll fall apart and your hands will get burned but it will be totally worth it. Or you could let them cool like normal, patient, disciplined people but what fun would that be? We like to throw ours in the microwave for 10 seconds before eating them. Delicious.
Magic in the Middle Cookies
Recipe from melskitchencafe.com
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder (as always, I used about a tablespoon of black cocoa and the rest regular unsweetened cocoa)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla
- 1 large egg plus 1 large egg yolk
Peanut butter filling
- 3/4 cup creamy peanut butter
- 3/4 cup powedered sugar
Preheat the oven to 375°F. Line two baking sheets with aluminum foil or parchment paper.
To make the dough: In a medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well. It will make a thick dough. It reminds me of a chewy browny consistency.
To make the filling: In a small bowl, stir together the peanut butter and powdered sugar until smooth. Using a teaspoon measure spoon or scoop, roll the filling into 26 one-inch balls.
To shape the cookies: Scoop 1 tablespoon of the dough, make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Using the bottom of a drinking glass, flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, or until they’re set. Remove them from the oven, and cool on a rack (if you can wait that long).