Ingredients
Scale
For the Chocolate Dough:
- 1/2 cup (1 stick) butter, softened
- 1/4 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg plus 1 large egg white
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Peanut butter filling:
- 3/4 cup peanut butter
- 1/2 cup confectioners’ sugar
Instructions
- Preheat the oven to 375°F. Spray your cookie sheets with cooking spray.
- First, make the dough: In a medium-sized mixing bowl, cream the sugars, butter, and peanut butter together until light and fluffy. Add the vanilla and the egg and stir until combined, then stir in the dry ingredients until everything is mixed well.
- Now, make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth. At this point it’s a good idea to stick the filling into the freezer for 30 minutes or so to get it good and chilled. It is easier to assemble the cookies if the filling is good and cold.
- You can use a melon baller or just scoop up a lil spoonful of filling for each cookie. (The sisters say to roll the filling into 26 one-inch balls. I don’t bother to do that; I just scoop up a bit of filling as I go.)
- To shape the cookies: Take a spoonful of the dough (about the size of a walnut) and roll it into a ball, then press your finger down the center to make and indentation and form it into sort of a cup-shape in your hand. Put a little scoop of the filling into the cup and close up the chocolate dough around it.
- Set the cookie on the baking sheet and smush it down a little with your hand to flatten it a bit.
- Repeat with the remaining dough and filling, leaving about 2 inches in between your cookies. If you end up with leftover dough, either bake them as plain chocolate cookies or add a few good quality chocolate chips for a double chocolate treat. (That’s how I really prefer these cookies!)
- Bake the cookies for 7 to 9 minutes, or until they spring back when you lightly touch the top of the cookie.
- Let them cool a bit before eating (if you can stand the suspense!)