Peanut Butter Filled Chocolate Cookies
These are fantastic! I found this recipe online and just had to try them. I was not disappointed! Peanut butter and chocolate are a delicious combination.
These are fantastic! I found this recipe online and just had to try them. I was not disappointed! Peanut butter and chocolate are a delicious combination.
- Carbohydrate 30.1305233333333 g
- Cholesterol 22.2341666666667 mg
- Fat 4.618564 g
- Fiber 0.383300004243851 g
- Protein 1.86794066666667 g
- Saturated Fat 2.31872466666667 g
- Serving Size 1 1 Serving (41g)
- Sodium 66.6311 mg
- Sugar 29.7472233290895 g
- Trans Fat 0.329588233333334 g
- Calories 166 calories
Step-by-step
- In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, Earth Balance, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and egg; beat well. Stir in flour mixture until blended and set aside.
- In a small bowl, combine filling ingredients and blend well. Roll into 30 one-inch balls.
- For each cookie, with floured hands (I didn't do the flour and had no problems), shape about 1 tablespoon cookie dough around one peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten slightly with palm of your hand. Bake at 375 degrees for 7 - 9 minutes or until set and slightly cracked. Cool on wire racks. Makes 30.
Enclosing a soft peanut butter core inside a cocoa dough requires absolute thermal control during baking. If the oven exceeds 375 degrees Fahrenheit, the outer chocolate shell bakes too rapidly and cracks before the interior expands uniformly. Creaming the butter, sugars, and peanut butter until light and fluffy incorporates micro-air pockets that regulate the rate of heat transfer through the dough. When shaping the thirty portions, ensure the chocolate layer completely seals the one-inch peanut butter ball without thin spots. Any exposed filling will liquefy on the ungreased sheet and burn within the seven to nine minute window. Use a handheld electric mixer fitted with standard beaters to aerate the fat phase thoroughly, but switch to a rubber spatula once the dry ingredients enter the bowl to prevent gluten overdevelopment. Cool the finished batches entirely on wire racks to let the crumb set its internal structure. Stored in an airtight container at room temperature, these baked items actually improve by day two as moisture equilibrates between the rich filling and the surrounding chocolate crumb, softening the texture without compromising structural integrity.
