HappyTummy              

Chocolate and peanut butter…is there really any flavor combination out there that’s better than this? I can really only think of a few (chocolate and caramel, anyone?). As far as sweets are concerned, the marriage of chocolate and peanut butter really tops the list. And these cookies showcase the union perfectly.

Soft pillows of chocolate cookie surround a sweet, creamy, peanut-y center. This isn’t a cookie you just chomp away at—you can’t help but break the cookie in half to admire its beauty before biting into it. My only regret was not flattening out the dough before baking…it would have given me a bigger cookie with a bigger diameter. Because you know: Bigger cookies equal more bites per cookie!

Recipe: Peanut Butter-Filled Chocolate Cookies
Adapted from Better Homes and Gardens
Makes 32 cookies

• 1 1/2 cups white whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup Smart Balance 50/50 Butter Blend, softened
• 1/2 cup turbinado sugar
• 1/2 cup packed brown sugar
• 1/4 cup natural peanut butter
• 1/3 cup Egg Beaters
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup sifted powdered sugar
• 1/2 cup natural peanut butter
• 2 tablespoons granulated sugar

Preheat oven to 350 degrees F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1 1/4 inches in diameter. Set aside.

For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

Bake cookies in preheated oven for 8 minutes or until they’re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.