• Cooking Time: 8
  • Servings: 32
  • Preparation Time:


These are my favorite cookie to make during the holidays, the peanut filling is such a tasty surprise!


  • 1-1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup peanut butter
  • 1 egg
  • 1 Tbsp milk
  • 1 tsp vanilla
  • 1/2 cup sifted powdered sugar
  • 1/2 cup peanut butter
  • granulated sugar


  • Preheat oven to 350°F.
  • In a medium bowl sift together flour, cocoa powder and baking soda. Set aside. In a large mixing bowl, beat butter until creamy on low speed. Add sugars and 1/4 cup peanut butter and beat until combined, scraping bowl as needed. Beat in egg, milk and vanilla until combined. Beat in flour. Shape dough into 32 1-inch balls and set aside.
  • To make the peanut butter filling, mix powdered sugar and 1/2 cup peanut butter until smooth. Shape filling into 32 1/2-inch balls.
  • To form cookies, slightly flatten each chocolate dough ball, then wrap around the peanut butter filling, sealing completely. Roll the dough between palms to reform into balls.
  • Place balls 2 inches apart on ungreased cookie sheet. Lightly flatten each with the bottom of a glass dipped in granulated sugar (for the first one, flatten the cookie first, then dip into sugar so it will stick to the bottom of the glass).
  • Bake 8 minutes or until the surface is slightly cracked and the cookie is just set. Cool for one minute on cookie sheet, then transfer to wire rack and cool completely.
  • Cookies can be stored in an airtight container, separated with wax paper up to 3 days.

Categories: Brownie  Cookies  Dessert 
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