I'm not usually a peanut butter and chocolate fan. I'm not sure why. I love both, but the combo bores me. A food cliché? I realize I'm in the minority here.
The husband, however, adores PB+C. Occasionally, when I am feeling especially nice, I'll make J a special PB+C treat. I recently found a recipe that I like almost as much as the hub! You PB+C fans will be in heaven. It is a must-make.
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 cup peanut butter
To make outer cookie: Mix together flour, cocoa and baking soda. Beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
To make filling: Combine confectioner's sugar and 1 cup peanut butter. Blend well. Roll filling into 30 - 1 inch balls. Freeze for an hour or two.
For each cookie:
Pick it up and form a circle. Place on cookie sheet and flatten with glass dipped in sugar.
TIP: Keep the filling in the freezer, pulling out a few at a time. The filling becomes soft quickly.
Place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 7-9 minutes. When cookies are done, they should be set and slightly cracked.
© 2015 Hannah C. All rights reserved.