Reviewed: Dec. 10, 2009

I have made this recipe a few times from a store cookie magazine. The 2 major differences are as follows: 1. The magazine recipe also calls for 1 Tbs. milk 2. The magazine recipe yields 32 cookies. This is only significant because it helps me to pre-portion both the dough and the filling by constantly dividing the lump into equal halves. (One lump gets cut into 2 equal smaller lumps. Cut again into 4 equal smaller yet lumps, and so on.) Use the same dividing technique with both the dough and filling. I then roll the 32 portions and leave them in the fridge until I can get back to them. This way there's never extra chocolate dough or PB filling left over at the end.

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eddshead

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Reviewed: Dec. 9, 2009

I've made these several times now. Very time consuming... But my boyfriend rolls them out faster than I do since my hands area always so hot. So I "let" him do it now (heh) - Awesome cookies!

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Erin M

Living In: Houston, Texas, USA

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Reviewed: Dec. 8, 2009

Very YUMMY!!!! Adding a 2 Tablespoons of sour cream to the chocolate dough is a MUST! A BIG help... Start with the peanut butter. Roll 30 balls of peanut butter dough, put into the freezer. The chocolate dough, it works best when you measure out tablespoons of dough (there will be exactly 30 of them) put onto a plate and put into the fridge to chill. Let them chill for about 10 minutes. Take them out in batches for each cookie sheet, let the rest keep chillin'. With lightly floured hands, flatten a chocolate mound into a patty and then roll it out on a lightly floured surface to 2-2.5" round. Put frozen peanut buttter into the chocolate and roll between your hands into a ball. Worked perfectly, no leftover dough, no seeping peanut butter. Very simple doing it this way. May have to make more for the christmas cookie tins, this batch might not make it.

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BEARLYBARBIE

Cooking Level: Expert

Living In: Batavia, New York, USA

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Reviewed: Dec. 7, 2009

great recipe! but....alll ingredients the same but recommended method for perfection.... make 1 recipe of peanut butter filing and 2 batches of the chocolate filling. use a tsp measuring spoon for the REFRIGERATED peanut balls. refrigerate after making. then use a melon ball scoop for the the chocolate cookies. make a pocket then insert and roll in your hands. place on cookie sheet and flatten slightly with a decorated bottom glass dipped sugar. 15 min !!!! yum, yum yum

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kim secula

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Reviewed: Dec. 7, 2009

I added the 2 Tbsp sour cream to the dough as suggested by others and refrigerated the dough first. Didn't have any problems putting together or cooking. These have an awesome taste but are a pain to make. Way too labor intensive for me. Thanks for a good idea though!

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Dec. 7, 2009

These came out pretty good. My favorite part was the peanut butter filling. Soooo good! The outer chocolate cookie seemed a bit bland, but probably because I didn't add the extra sugar when I pressed the cookies down. I might do that next time. Overall, a good recipe for the choco-pb lover! Like a Reese's cup in cookie form.

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Allison

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2009

Yes, they're more labor intensive than drop cookies but the only hard part was washing the PB from the measuring cup! Mine came out soft and chewy with this method: 2 Tbsp milk to dough; mixed crunchy and creamy PB for the filling and used creamy for the dough; refrigerated both the filling and the dough for several hours; covered cookie sheet with foil. They baked 10 minutes. Yielded 29. My BF says for all the work involved he'd just as well have a choco-PB drop cookie. I'd make them again though because they're delicious and beautiful!

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Nov. 24, 2009

Love these cookies. I never have any trouble with running out of the chocolate dough before I can use up all my peanut butter centers; in fact, the first time I made these, I had too much chocolate dough and not enough of the PB filling, so the next time I made them, I made 1 1/2 times as much PB filling as the recipe calls for. I also use about 2 tablespoons of either sour cream or plain yogurt, whatever I have on hand, in the chocolate dough, which I think is key to getting the chocolate around the peanut butter without making a mess. These make big cookies! I have extra large baking sheets and can usually get 20 small drop cookies per sheet. With these, I only get 12 per sheet. They're a little time consuming but worth the effort (especially if you have a husband willing to help assemble them!)

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Sweets

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Reviewed: Nov. 23, 2009

WOW!!! This is an awesome recipe. My kids loved them, even the one who doesn't normally like cookies. Actually, everyone who tried them loved them. I wouldn't change the recipe a bit. Definitely a keeper.

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Kira

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Porter, Texas, USA

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Reviewed: Nov. 22, 2009

These cookies could be the best I've ever made! They are a bit more laborious than traditional drop cookies, but worth it. I followed the recipe exactly, using butter (I rarely bake with margarine) and I was only able to make 25, leaving 5 peanut butter centers - my kids were happy to help me get rid of them! I will definitely make these again.

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JLGOMBOS

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Reviewed: Nov. 21, 2009

I was really bummed, I thought these looked so good! They were difficult to make and didn't taste very good. I think if I tried again I would try adding things like another egg and some sour cream like some people recommended. They are very dry and you need a drink handy with them!!

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BrittanyH88

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Reviewed: Nov. 20, 2009

These were great! everyone loved them and they weren't as difficult as I'd thought they'd be from reading other reviews. I will definitely make these again!

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fwoodward

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Reviewed: Nov. 17, 2009

Great recipe, however, I did omit the coco because I'm not a chocolate lover, and used 1 tsp baking powder. Rolled in sugar and chopped nuts.

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dorey

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Reviewed: Nov. 12, 2009

I tried this recipe, and was not impressed. This was ordinary at best. The result did was not worth all the preperation effort. A simpler recipe with more flavor is much better.

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Daniel

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 12, 2009

These were delicious with a glass of milk! Next time I will make a double batch to make the same amount of cookies so they're bigger. Instead of sugar, I pressed some choc chips on top. I also followed others' advice by adding a little milk to the chocolate cookie mixture to make it softer. Definitely DON'T overcook!! Can't wait to make these again = )

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jami1026

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Reviewed: Nov. 10, 2009

I doubled the recipe and they turned out great. I followed the recipe as written and had no difficulties with cracking. Next time, I will try and add mini chocolate chips to the chocolate dough as one reviewer suggested. Great recipe!!

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kirby9511

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Reviewed: Nov. 6, 2009

Great taste, hard to wrap the cookie around the filing. I plan to make them again though.

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cakenbake

Cooking Level: Expert

Home Town: Temecula, California, USA

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Reviewed: Nov. 5, 2009

Everyone loved these!

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spacecoaster

Cooking Level: Intermediate

Living In: North Aurora, Illinois, USA

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Reviewed: Nov. 1, 2009

These cookies are a pain in the butt to make. But they do taste very good. I didn't have that much of a problem with getting the cookie dough around the filling. The batter was kind of like a dry Play-Dough consistency and I agree with the poster who said that the trick to doing it is flattening the dough in your hand and then molding the dough around the filling. I had no problem at all with the consistency of the filling and I ended up getting exactly 30 out of the recipe, which I followed to a tee. They did come out a bit crunchy on the outside, but nice and soft inside. Not dry as some others have said. Everyone loved them at the party I took them to. Hope this helps.

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APRILFRAZIER

Cooking Level: Expert

Home Town: Madison, Ohio, USA

Living In: Willowick, Ohio, USA

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Reviewed: Oct. 29, 2009

These cookies are incredibly good! I added 1/2 tsp. of salt to the dough, but that was the only change I made. I didn't have enough filling to roll into 30 one-inch balls, so I divided the filling into 30 pieces and rolled each piece into a ball. They ended up being more like 1/2" to 3/4" in diameter. I did not have any problems shaping the dough around the filling...I found an easy way to do it is to simply flatten a piece of the chocolate dough, place the ball of filling inside, and bring the dough around the filling ball. Pinch the edges together, and than roll into a ball and proceed with the recipe. It worked really well, and my family loved the cookies! Thanks so much for sharing...these are a winner!!!

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