Magic in the Middle Cookies

from King Arthur Flour Blog

Chocolate Dough:
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp 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 tsp 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 confectioners' sugar (powdered sugar)


1. Preheat the oven to 375°F. Grease 2 cookie sheet or line with parchment or silpat.

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 egg, beating to combine, then stir in the dry ingredients, blending well.

4. To make the filling: In a small bowl, stir together the peanut butter and powdered sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.

3. To shape the cookies: Separate the dough into 26 pieces like the filling. Smash dough with your hand. Bring the cookie dough up and over the filling, pressing together to seem. Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.

4. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Use the bottom of a drinking glass to flatten each cookie to about 1/2-inch thick. (I just used my hand and flattened them a bit).

5. Bake the cookies for 7 to 9 minutes, or until they're set. Remove them from the oven, and cool on a wire rack.

Note: The cookies work best if you roll them immediately after making dough. In the cookies in the picture above I had to wait about an hour after I made the dough and they cracked a lot because it dried out a little. Click on the link King Arthur Flour Blog link above to get step by step pictures.