Cookies, Candy & Desserts |
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Peanut Butter-filled Chocolate Cookies - 1996
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
In a small bowl combine flour, cocoa and baking soda, blend well. In a large bowl beat sugar, brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg and beat well. Stir in flour mixture until blended. Set aside. In a small bowl combine 3/4 cup peanut butter and the powdered sugar, blend well.
Roll the peanut butter & powdered sugar mixture into 30 1-inch balls. Flatten about a tablespoon of the cookie dough, and wrap it around a peanut butter ball. Be sure the ball is covered completely. Place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375 degrees for 7 to 9 minutes. The cookies will be set and slightly cracked.
- 1 ½ cups flour
- ½ cup cocoa
- ½ teaspoon baking soda
- ½ cup sugar
- ½ cup brown sugar
- ½ cup butter or margarine
- ¼ cup peanut butter
- 1 teaspoon vanilla
- 1 egg
- ¾ cup peanut butter
- ¾ cup powdered sugar
PREPARATION
In a small bowl combine flour, cocoa and baking soda, blend well. In a large bowl beat sugar, brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg and beat well. Stir in flour mixture until blended. Set aside. In a small bowl combine 3/4 cup peanut butter and the powdered sugar, blend well.
Roll the peanut butter & powdered sugar mixture into 30 1-inch balls. Flatten about a tablespoon of the cookie dough, and wrap it around a peanut butter ball. Be sure the ball is covered completely. Place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375 degrees for 7 to 9 minutes. The cookies will be set and slightly cracked.