I have some savory, healthy things to post about, but right now, all we’re thinking about lately is Christmas cookies, right? I am, it seems. I visited my parents a little bit ago and baked Christmas cookies with them, then when I got home my husband and I baked several different kinds to give to our neighbors. And I’m already looking forward to baking even more cookies while we’re visiting my in-laws in California for Christmas (old fashioned sugar cookies, I’m looking at you).
These cookies are called magic in the middles because, while they have a fairly unassuming exterior, they have a layer of peanut buttery deliciousness tucked inside that really takes them to the next level. They’re rich, chewy cookie perfection. There’s nothing fancy to getting the magic in the middle, either – you make a ball of the filling, then a ball of the chocolate dough, flatten out the chocolate bit and wrap it around the peanut butter filling. Easy peasy. Then you flatten the ball with a glass before baking. You definitely don’t want to skip that last step. Here’s why:
Yup. That’s what I get for not reading the recipe thoroughly before tossing the first cookie sheet in the oven. We ended up with twelve of those lumpy chocolate-peanut butter mountains before I saw the bit in the recipe about flattening the dough balls before baking. Oh well, they still taste great!
If you’re a fan of the chocolate-peanut butter combination, these cookies will be pretty irresistible to you. I know they are for me! (Do you know how hard it was to break that one cookie in half for the photo shoot and not snarf down one – or both – halves when I was done?!)
Magic in the Middles
Adapted slightly from Recipe Girl
1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for rolling)
1/2 cup packed brown sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg, room temperature
1 cup smooth peanut butter
1 cup powdered sugar
1. Preheat oven to 375°F. Line two baking sheets with parchment paper or Silpats.
2. Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well. Dough will be thick and slightly crumbly.
3. Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. Roll the filling into one-inch balls.
4. Shape cookies: Scoop out 1 tablespoon of dough and flatten it into a disk. Wrap the dough around one of the balls of filling, then roll between your palms to make smooth. Repeat with remaining dough and filling.
5. Roll each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Use the bottom of a drinking glass to flatten each ball to about 1/2-inch thick.
6. Bake cookies for 7 to 9 minutes, until they’re set. Remove them from the oven and cool on a rack.