Peanut Butter-Stuffed Chocolate Cookies
Inspired by my younger brother’s quest for the right mix of chocolate and peanut in a cookie, I went on a quest for the proper way to fill a cookie with peanut butter. Happy 28th birthday, Phil!
Ingredients
- 2/3 cup butter, softened
- 2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 6 ounces (1 single-serving container) plain yogurt
- 2/3 cup granulated sugar
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
Preparation
- In a large mixing bowl, cream the butter and brown sugar. Add eggs and vanilla and mix until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Stir gradually into butter mixture. Add yogurt and stir until combined. Cover and chill at least one hour.
- Heat oven to 350 degrees.
- In a small bowl, combine the peanut butter and powdered sugar until completely incorporated.
- Put the granulated sugar in a shallow plate. Take about 2 tablespoons of the chocolate dough and roll it in the sugar. Press the dough into a thick disk, then depress the center with a thumb, creating a shallow cup. Add a dollop of the peanut butter mixture, about 1 teaspoon to the cup, then purse the sides of the dough around the peanut butter. Form into ball, then place on a parchment-covered cookie sheet, spacing each ball about two inches apart.
- Bake about 15 minutes, or until just set. Cool slightly on sheet before transferring to wire rack to cool completely.
Notes
- The cookies have a light chocolate flavor. An alternative might be to replace the cocoa powder with 6 ounces of unsweetened chocolate. Melt the chocolate in the microwave or in a double boiler and let cool slightly. Add with the yogurt. Also, reduce the amount of butter to 1/3 cup.
Yields about 3 dozen cookies