Magic In the Middle Cookies

I was pleasantly surprised with these cookies (although I shouldn't be--I got it from one of my favorite blogs). They were even better than expected--a chocolate cookie holding a soft peanut butter filling. And for once, when they say it makes 26, it really does make 26!

Printable Recipe

Magic In the Middle Cookies

from Mel's Kitchen Cafe

 Chocolate Dough
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut Butter Filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners' sugar


Preheat the oven to 375°F. 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 peanut butter until light and fluffy.

Add the vanilla and the eggs, beating to combine.

Then stir in the dry ingredients, blending well.

In a small bowl, stir together the peanut butter and confectioners sugar until smooth.

With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls. (I use the natural peanut butter, and it's not sticky at this point, so I don't usually flour my hands. I'm leaving it in though, in case regular peanut butter makes a stickier filling.)

Scoop 1 tablespoon of the dough (a lump about the size of a walnut), 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.

Roll rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.

Repeat with the remaining dough and filling.

Use the bottom of a drinking glass to flatten each cookie to about 1/2-inch thick.

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.

Makes 26 cookies.