Elinor Klivans' Peanut Butter Cookies Stuffed with Chocolate and Peanut Butter
There is a nice surprise inside these soft and buttery peanut butter rounds. The cookies enclose a milk chocolate and peanut butter center.
The chocolate and peanut butter melt together during baking and remind one of the flavor of a peanut butter cup.
Makes 24 stuffed cookies
Measuring and mixing time 15 minutes
Baking 350 degrees F/180 degrees C/gas 4 for about 12 minutes
1 1/2 cups/185 g unbleached all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup/115 g unsalted butter, at room temperature
3/4 cup/150 g firmly packed dark brown sugar
1/4 cup/50 g granulated sugar
1/4 cup/65 g smooth peanut butter, at room temperature
1 tsp vanilla extract
2 tbsp smooth peanut butter
2 tsp powdered sugar
2 milk chocolate candy bars, such as Hershey bars powdered sugar (optional)
Make the cookies. Sift the flour, baking soda, and salt into a medium bowl. Set aside.
Put the butter, brown sugar, and granulated sugar in the bowl of an electric mixer and beat on medium speed until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Beat in the peanut butter until blended. Mix in the egg and vanilla until blended, 1 minute. Reduce the speed to low and mix in the flour mixture, just to incorporate it.
Divide the dough into two equal parts and on a large piece of plastic wrap, form each into a log about 6 in/15 cm long and 1 1/2 in/4 cm in diameter. Roll each back and forth to form a smooth cylinder and wrap in the plastic wrap.
Refrigerate for 30 minutes and roll each again to form a more uniformly shaped cylinder. Refrigerate for at least 2 1/2 hours or overnight until firm, or wrap aluminum foil over the plastic wrap and freeze for up to 2 months.
When ready to bake the cookies, position a rack in the middle of the oven. Preheat the oven to 350 degrees F/180 degrees C/gas 4. Line two baking sheets with parchment paper.
Make the filling. Spread each candy bar with 1/2 of the peanut butter mixture. Cut each into 12 equal pieces to make a total of 24 pieces. Use a large sharp knife to cut each cold log into 24 slices, about 1/4 in/6 mm slices. Place half of the cookies 2 in/5 cm apart on the baking sheets. Place a piece of the peanut butter covered chocolate in the center of each. Top each with another cookie. Use your fingers to press the edges together to seal them.
Bake the cookies one sheet at a time just until the tops feel firm if lightly touched. The cookies will darken slightly in color, about 12 minutes. Cool the cookies for 10 minutes on the baking sheets. Transfer the cookies to a wire rack to cool thoroughly.
Dust with powdered sugar, if desired. The cookies can be stored in a tightly covered container at room temperature for up to 3 days.