Wednesday, December 18, 2013
I did a similar cookie to these last year, Rolo-stuffed cookies. But knowing how popular the combination of chocolate and peanut butter is, I couldn't resist trying these.
I made a few modifications to the instructions for these, but they came out great. The only thing I wasn't thrilled with was that I didn't think the cookie part was quite chocolatey enough; next time, I'll use the cookie from the Rolo-stuffed ones and see if I like that better. But I imagine even as-is, these ought to go over well with the Reeses-lovers in your life.
Adapted from Baking and Mistaking
3/4 c confectioners' sugar
3/4 c peanut butter
1/2 c butter, softened
1/2 c sugar
1/2 c brown sugar
1/4 c peanut butter
1 tsp vanilla
1 1/2 c flour
1/2 c cocoa
1/2 tsp baking soda
1. Mix together the confectioners' sugar and peanut butter. Form into marble-sized balls, place on a cookie sheet lined with waxed paper and freeze until firm (they'll be easier to work with this way).
2. Beat the butter, sugars and peanut butter together. Beat in the vanilla and egg. Beat in the flour, cocoa and baking soda just until blended.
3. Take the centers out of the freezer. Grab a tablespoon or so of dough, roll it into a ball and flatten it. Tuck a peanut butter center in the middle and wrap the dough around it, re-rolling it between your hands until you can't see any of the peanut butter. Flatten it a bit between your palms. Repeat with the rest of the dough and centers.
4. Bake at 375 degrees for 8 minutes or so, until the cookies look dry and just begin to crack. Cool.