And without further ado, I'm hoping to post a flurry of blog posts today to make up for my lack of blogging over the past few months (hopefully the kids will nap long enough for me to get these all up today!). For those who are still looking for some last minute inspiration for their holiday baking, look no further :) I've got some great recipes that I've tried out this year, and of course there are the tried and true recipes from years past as well.
Let's start off this series of posts with one of my favorite combinations - peanut butter and chocolate. You really can't go wrong with anything made with these two ingredients! These cookies are impressive yet simple to make. With chocolate cookies it can be difficult to tell sometimes when the cookies are done baking because they do not turn golden brown like other cookies do. You'll want to watch these cookies closely - when they just start to barely crack you should take them out of the oven. They'll continue to bake just a little bit more while they're cooling on your cookie sheet. If you over bake them, they'll still be good, but a bit on the dry side.
Magic Middle Peanut Butter Cookies
from Gonna Want Seconds
1 1/2 Cups - All Purpose Flour
1/2 Cup - Unsweetened Cocoa Powder
1/2 Teaspoon - Baking Soda
1/2 Cup - Sugar
1/2 Cup - Brown Sugar, Packed
1/2 Cup - Unsalted Butter, at Room Temperature
1/4 Cup - Peanut Butter
1 Teaspoon - Vanilla Extract
1 - Large Egg
3/4 Cup - Powdered Sugar
3/4 Cup - Peanut Butter
Preheat oven to 375 degrees.
Make Cookies: In a small bowl, blend flour, cocoa, and baking soda.
In a large bowl beat white sugar, brown sugar, butter and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat until blended. Stir in flour mixture until blended. Set aside.
Make the filling: Combine the confectioners sugar and 3/4 cup peanut butter. Beat well with electric mixer until mixture comes together.
Roll filling into 30 1 inch balls. Form exterior part of cookie by sectioning dough into approximately 1 tablespoon pieces and then shaping the exterior part of cookie around filling balls. Cover the filling completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with a glass dipped in sugar.
Bake at 375 degrees for 7-9 minutes. Allow to cool on cookie sheet for 10 minutes then remove to a cooling rack and cool completely.