Ingredients

• 1 1/2 c flour
• 1/2 c unsweetened cocoa
• 1/2 t baking soda
• 1/4 t salt
• 1/2 c sugar
• 1/2 c light brown sugar
• 1/2 c unsalted butter, softened
• 1 c creamy peanut butter, divided
• 1 t vanilla
• 1 large egg
• 1/4 c powdered sugar

Directions

1. eheat oven to 375.

2. Whisk together flour, cocoa, baking soda, and salt in a medium-size mixing bowl.

3. In a separate bowl, beat together sugar and brown sugar, butter, and 1/4 cup peanut butter until light and fluffy.

4. Add vanilla and egg, beating to combine.

5. Stir in dry ingredients, blending well.

6. Set dough aside.

7. Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth.

8. With floured hands, roll mixture into 26 1" balls.

9. Break off about one tablespoon cookie dough; make an indentation in the center with thumb, and press one peanut butter ball into indentation.

10. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out.

11. Repeat for each cookie.

12. Dip top of each cookie in sugar, and place two inches apart on lightly greased baking sheets.

13. Use greased bottom of drinking glass to flatten each cookie to about 1/2" thick.

14. Bake cookies at 375 for 7 to 9 minutes or until set. Let cool on wire rack.

Email to a friend | Print this recipe | Back