Magic In The Middle Peanut Butter Cookies Recipes

Steps:

• 1. DOUGH: Preheat the oven to 375°F and lightly grease (or line with parchment) two baking sheets. In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Add the vanilla, egg, and egg yolk, beating to combine, then stir in the dry ingredients, blending well
• 2. FILLING: In a small bowl, stir together the 3/4 cup of peanut butter and confectioners sugar until smooth.
• 3. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
• 4. FORM COOKIES: Scoop 1 tablespoon of the dough. Make an indentation in the center with your finger and place one of the peanut butter balls into the indentation Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out into ball. Repeat with the remaining dough and filling.
• 5. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
• 6. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
• 7. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Steps:

• Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
• Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Steps:

• In small bowl blend flour, cocoa and baking soda. Mix until well blended.
• In large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
• To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.
• Roll filling into 30 1-inch balls. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in white sugar.
• Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Steps:

• In a small bowl, combine flour, cocoa, and baking soda.
• In a large bowl, beat sugar, brown sugar, and butter until well blended.
• Blend in 1/4 cup peanut butter to mixture. Add vanilla and egg, beat well.
• Add flour mixture until blended. Set aside.
• In a small bowl, combine filling ingredients, blending well.
• Roll filling into 30 one inch balls.
• For each cookie, with floured hands shape 1 tbs dough around 1 peanut butter ball, covering completely.
• Place cookies 2 inches apart on an ungreased cookie sheet.
• Flatten with the bottom of a glass dipped in sugar.
• Bake at 375 degrees for 7 to 9 minutes or until set and slightly cracked.
• Cool on wire racks.