"Chocolate cookie with a surprise peanut butter center." — Stephanie
Watch video tips and tricks
1 1/2 cups
unsweetened cocoa powder
packed brown sugar
I actually discovered this recipe on another forum & have been making these cookies for years with some very minor alterations. MOST IMPORTANTLY: ADD A TBSP. OF WATER OR MILK, as the dough is a bit too dry. I also always add an extra couple tsps., maybe even tbsp. of PB. Works every time. The dough should not looked cracked when you roll it, it should look like playdo. In addition, I cut both types of sugar down to 1/3 c. & they always come out fine. The middles are very sweet, so there's no need for that much sugar in the chocolate dough. With time, you become experienced at assembling these & eventually you'll be so good at it that you won't have any leftover PB balls, because you'll be able to handle more PB in the center, which makes them so much better!!!
These were way more trouble than they were worth. I felt they were dry and the flavor lacked something (and I am a peanut butter fanatic). I ended up throwing most of them away because no one in my house would touch them.
Ok, so I have made these about 5 times now. The first few times, I found the chocolate dough to be a little dry and not very flavorful. Here is a summary of what I figured out to make the chocolate part moist, fudge, and just awesome: 1) Use brand name cocoa like hershey's, it will taste better; 2) Add 2 Tbsp sour cream to liquid mixture; 3) Add 1 extra egg (total of 2); 4) add 1/2 cup mini chocolate chips to chocolate dough.
Oh my! I almost gave up when the chocolate dough wouldn't wrap around the peanut butter middles very easily. But I didn't give up & found that if I really flatten the dough and then wrap it, it works better. I think next time I make these I will chill the peanut butter middles before wrapping the dough around them. (Oh yeah, I too was left with more middles than dough, lol!!) They do look scrumptious, time for a taste!!
LOVE, LOVE, LOVE this recipe! I have to say that this is one of the easier Christmas cookies I have ever made. I made the filling first and stuck it in the fridge while mixing up the cookie batter. Based on suggestions and opinions here, I added 2 T. sour cream to the batter and to make it more chocolatey, I added 1/2 cup semi-sweet chocolate chips. Once that was done, I then rolled the filling into balls and put them back in the fridge. I floured my hands and made small patties in the palm of my hand with a dent in the middle for the filling, put the filling in, and then rolled them like when you make meatballs. No filling seeped out, 30 cookies, and incredibly delicious. I am just trying to figure out how to hide them from the kids and me before handing out to friends and family.
I baked them for my boyfriend (firefighter in training) to bring to his firefighter buddies. They were hit! I'd even give them five stars except they were a pain to make. I even tried to flatten the chocolate dough and plop a peanut butter mixture on top, then wrap around. Still pretty hard to cover the peanut butter. My chocolate dough didn't turn out too crumbly, but I followed the directions EXACTLY and I realize that by mixing the wet ingredients into the dry VERY thoroughly with my kitchenaid, they went from dry to moist - maybe this is the problem others are running into, they are undermixing. Anyhow, They cracked when I flattened so for that reason alone I may add a little extra water or maybe a couple of tblspoons of sour cream to avoid that. The end result was worth the effort! Don't skip the sugar on top...and these go great with milk.
The end result of this recipe is truly delicious. However, it is really time consuming and the number of cookies you get for that time is low. I rolled both dough and filling (both chilled) into logs and cut into 30 pieces, but assembling still took an hour. It was hard for me to get the dough around the filling without it splitting and letting a bit leak out. Mine all cracked on baking so you can see a web of the filling through the chocolate cookie. I read the reviews and the suggestion to freeze the centers sounds like it could make things a bit easier. They are very tasty but I won't make them frequently. I overbaked mine, going by appearance I didn't think they were done after the specified baking time so I added a few minutes, but now that they are cooled, they are hard and a bit dry, so next time I'll follow the timing in the recipe.
I made these twice now and they are very good, but they are time consuming to make. Assembly is the slightly tricky part. To form the cookie I took a small amount of dough and flattened it in my palm. If its too sticky, add more flour. If the flattened disc is bigger than your palm the finished cookie will be too big. Drop the chilled filling in the middle and fold over and crimp. Place the crimped side down and don't forget to flatten the cookie on the baking sheet just a bit.
* Percent Daily Values are based on a 2,000 calorie diet.
Magic Peanut Butter Middles
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 141
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
Rich chocolate meets peanut butter in these deliciously simple treats.
See how to make top-rated peanut butter cookies.
See how to make yummy gluten-free peanut butter cookies.