I just discovered this recipe in an old library copy of Cottage Living magazine. I'm not sure why they look like gingerbread cookies in my picture--there is no ginger in them. Instead they taste like doughy Reese's peanut butter cups, and are especially delectable when still warm!
Chocolate Peanut Butter Cookies
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for dipping)
1/2 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 large egg
3/4 cup powdered sugar
1. Preheat oven to 375 degrees. Whisk together first 4 ingredients in a medium-size mixing bowl. In a separate bowl, beat together granulated and brown sugars, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beating to combine. Stir in dry ingredients, blending well. Set dough aside.
2. Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 (1-inch) balls.
3. Break off about 1 tablespoon cookie dough; make an indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out. Repeat for each cookie.
4. Dip top of each cookie in granulated sugar and place 2 inches apart on lightly greased baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1/2 inch thick.
5. Bake cookies at 375 degrees for 7 to 9 minutes or until set. Let cool on wire rack.
Notes: I found it useful to also divide the chocolate dough into 26 pieces before wrapping it around the peanut butter dough (that way I was sure to have the right number, and didn't end up with cookies that were all chocolate or all peanut butter). I also didn't flour my hands or grease the baking sheet or the glass, and didn't have problems with anything sticking.
Recipe from Cottage Living, March 2006
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