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The first time I saw this recipe I thought - ok I'll try it since I am always looking for new cookies to send as Christmas gifts. I was NOT impressed with the recipe at all and started over changing just about every measurement. The end result is a delicate, flavor filled chocolate cookie with creamy peanut butter middles. I am now getting special requests at Christmas to make these.


  • Cookies:
  • 1 1/2 cups All Purpose Flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter - softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/4 cup creamy peanut butter
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • Filling:
  • 3/4 cup powdered sugar (sift before measuring)
  • 1/2 cup creamy peanut butter
  • 3 tablespoons granulated sugar for pressing


  • In a medium bowl whisk together flour, cocoa powder and baking soda to combine; set aside.
  • Using an electric mixer or stand mixer, beat butter, the 1/2 cup granulated sugar, brown sugar and 1/4 cup peanut butter until combined, scraping sides of bowl occassionally.
  • Beat in egg, milk and vanilla until combined.
  • Spoon in as much of the dry flour mixture as you can into the liquid.
  • It will get thick.
  • Stir in remaining flour mixture with a wooden spoon.
  • Shape dough into 1 1/4 inch balls.
  • You should have a total of 32.
  • Set aside.
  • For peanut butter filling, in a medium bowl stir together powdered sugar and the 1/2 cup peanut butter until smooth.
  • Shape mixture into 3/4 inch balls.
  • You should have 32.
  • On a work surface, slightly flatten each chocolate ball and top with a peanut butter ball.
  • Work the chocolate dough over the filling and make sure peanut butter is completely covered. Roll dough into balls.
  • Place balls 2 inches apart on an ungreased cookie sheet.
  • Using a small juice glass or jelly jar, dip in sugar and then lightly flatten cookies.
  • A tip is to first tap the cookie with glass to get it a bit sticky - then dip in sugar - then lightly flatten just a touch bit more.
  • You want them a bit plump so don't flatten as you would a peanut butter cookie.
  • These cookies will spread a little as they bake.
  • Bake at 350 degrees for about 8 minutes or until just set and suface is slightly cracked.
  • Allow to cool for a few minutes on sheet before transferring to wire rack.
  • **These can be made bigger but make sure when rolling dough balls that you have the same number of chocolate and peanut butter. If you do this experiment a bit to get the right taste combination. It's not may end up with too much chocolate and not enough peanut butter.
  • **I have not tried using sanding sugar ontop instead of granulated sugar so I don't know the result.

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