Delish!!!!!
The recipe comes from Taste of Home's Contest Winning Annual Recipes 2005.
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup creamy peanut butter, divided
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
3/4 cup confectioners' sugar
1. In a large bowl , cream butter, sugars, and 1/4 cup peanut butter. Add egg and vanilla; mix well. Combine flour, cocoa, and baking soda; add to creamed mixture and mix well.
2. Blend confectioners' sugar with remaining peanut butter until smooth. Roll into 24 balls, 1 inch each. Divide dough into 24 pieces; flatten each into a 3 inch circle. Place one peanut butter ball on each circle; bring edges over to completely cover it. (Dough will crack; reshape cookies as needed)
3. Place cookies with seam side down on ungreased cookie sheets. Flatten each cookie slightly with the bottom of a glass dipped in sugar. Bake at 375 degrees for 7-9 minutes or until set. Makes 2 dozen
My notes...Warning! This is a heavy cookie. This is not a dough you can chill and work with later (ahem, I learned this the hard way when interrupted in my baking process). While I love baking with my kids there are some cookies I do not make with them (to maintain some level of sanity). These cookies are one of them...too time consuming, but worth it! Don't break out your rolling pin/circle cookie cutters for the dough. Flatten dough with the palm of your hand and "wing" the shape. You will have to reshape the balls; therefore, there is no point in the extra work. Enjoy!!!! Have a glass of milk nearby...you will need it:)
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup creamy peanut butter, divided
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
3/4 cup confectioners' sugar
1. In a large bowl , cream butter, sugars, and 1/4 cup peanut butter. Add egg and vanilla; mix well. Combine flour, cocoa, and baking soda; add to creamed mixture and mix well.
2. Blend confectioners' sugar with remaining peanut butter until smooth. Roll into 24 balls, 1 inch each. Divide dough into 24 pieces; flatten each into a 3 inch circle. Place one peanut butter ball on each circle; bring edges over to completely cover it. (Dough will crack; reshape cookies as needed)
3. Place cookies with seam side down on ungreased cookie sheets. Flatten each cookie slightly with the bottom of a glass dipped in sugar. Bake at 375 degrees for 7-9 minutes or until set. Makes 2 dozen
My notes...Warning! This is a heavy cookie. This is not a dough you can chill and work with later (ahem, I learned this the hard way when interrupted in my baking process). While I love baking with my kids there are some cookies I do not make with them (to maintain some level of sanity). These cookies are one of them...too time consuming, but worth it! Don't break out your rolling pin/circle cookie cutters for the dough. Flatten dough with the palm of your hand and "wing" the shape. You will have to reshape the balls; therefore, there is no point in the extra work. Enjoy!!!! Have a glass of milk nearby...you will need it:)
1 comment:
*plugs ears* LALALALALALALA The LAST thing I need is a PB/Choc cookie recipe. I've never tried them for fear of eating ALL of them!...but I think I'll try this one tomorrow. LOL
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