- 1-1/2 cups all-purpose flour
- 1/2 cup cocoa powder, natural or Dutch-process cocoa
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup granulated sugar (plus extra for dredging)
- 1/2 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup smooth peanut butter
- 1 tsp. vanilla extract
- 1 large egg
- 3/4 cup peanut butter, crunchy or smooth, your choice
- 3/4 cup confectioners' sugar
To make the dough: In a medium-size bowl, whisk together the flour, cocoa, baking soda and salt.
In another 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 confectioners' sugar until smooth. I had a problem with this mixture. It was very crumbly, but it did stick together and I was able to make clumps instead of balls as the recipe called for. Update!!!! I contacted King Arthur Flour and it was their suggestion to add butter or more peanut butter.... I think I would add the butter.
With a teaspoon scoop, roll the filling into 26 one-inch balls.
To shape the cookies: Scoop 1 Tablespoon of the dough, make an indentation in the center and place one of the peanut butter balls into the indentation. Bring the cookies dough up over the filling, pressing the edges together to cover the center. Roll the cookie in the palms of your hand to smooth it out.
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 thickness.
Bake the cookie for 7-9 minutes, or until they are set. Remove from the oven, let cool 5 minutes and then transfer to a cooling rack - As if they'll last that long......
~Adapted from King Arthur Flour
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