Thursday, December 30, 2010
Magic in the Middles
I made these cookies for a holiday cookie exchange this past month. I'm so glad that I finally tried this recipe that I've had bookmarked for years. The cookies look and taste amazing!
1 1/2 cups (6 3/8 ounces) unbleached all-purpose flour
1/2 cup (1 ½ ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 ½ ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 ¾ ounces) brown sugar
1/2 cup (1 stick—4 ounces) unsalted butter, softened
1/4 cup (2 3/8 ounces) smooth peanut butter
1 teaspoon vanilla extract
1 large egg
PEANUT BUTTER FILLING
3/4 cup peanut butter (7 1/8 ounces), crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners' sugar
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then
4. stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: 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.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center;
9. roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. 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.
• If you're doubling this recipe, add an extra egg to the chocolate dough.
• If you're making this dough ahead of time, add 2 tablespoons of milk to the chocolate dough. It tends to dry out as it sits, and the extra moisture will keep the outside dough from cracking as you form the cookies.
Recipe Source: King Arthur Flour's Cookie Companion (you can also get the recipe on their site--including a step-by-step blog posting)