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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Monday, July 2, 2012

Magic in the Middles

The combination of peanut butter and chocolate is timeless.  These have to be among the absolute best cookies I have ever had.  The texture of the peanut butter inside is still like a little peanut butter mousse inside the chocolate.  So worth it.

Magic in the Middles
Adapted from King Arthur flour

Chocolate Dough
1 1/2 cups (177gm) King Arthur Unbleached All-Purpose Flour
1/2 cup (43gm) cocoa powder, unsweetened baking cocoa or Dutch-process cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (99gm) granulated sugar 
1/2 cup (106gm) brown sugar
113g (1 stick) unsalted butter, softened
1/4 cup (67gm) smooth peanut butter
1 teaspoon vanilla extract
1 large egg

peanut butter filling

3/4 cup (202gm) peanut butter, crunchy or smooth, your choice
3/4 cup (85gm) confectioners' sugar

 Preheat the oven to 375°F. Line with parchment two baking sheets.

To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.

In another 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.

To make the filling:
 In a small bowl, stir together the peanut butter and confectioner's sugar until smooth.

With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.

To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), 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.

 Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.

Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

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