There were a lot of things I could have done that would have made these at least slightly healthier. Peanut butter filled chocolate cookies will never be healthy. And no one wants a healthy birthday present. So here they are, delicious peanut butter filled chocolate cookies.
You hand someone a cookie that looks like this:
And they find that its actually this:
These took me a little bit of time to figure out how to make them correctly. I got the original recipe from Better Homes and Gardens. I followed their recipe for the most part, but made some slight changes. The way they constructed their cookies wasn’t working so well. I mean, it was. They tasted fine. And they looked cool.
Believe it or not, those are already baked. But they look like swirls. I didn’t want swirls, I wanted it filled. So I changed the way I made them.
Side note: This recipe calls for powdered sugar. When I was a kid, my friend and I decided to make a cake for her mom’s birthday. We made a marble cake but melded it together it too much so it looked like an a light colored chocolate cake. And then we made the frosting from scratch. It called for “confectioners sugar.” We had granulated sugar. This was pre-google days. We didn’t know what the difference was… we were 8. So we made the frosting with granulated sugar. It tasted fine… but it was crunchy. hahaha. What a great birthday present… crunchy frosting over a not marbled marble cake… In the shape of a heart.
Anyway, the cookies:
Makes 32 cookies.
- 1.5 cups all purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1/2 teaspoon of baking soda
- 1/2 cup butter, softened
- 1/2 cup of granulated sugar
- 1/2 cup of packed brown sugar
- 1/4 cup of peanut butter
- 1 egg
- 1 Tbsp milk
- 1 tsp of vanilla
- 1 cup of peanut butter
- 1/4 cup of powdered sugar
- Preheat oven to 350 degrees.
- In a medium mixing bowl, mix dry cookie ingredients.
- In a large mixing bowl, beat butter, both sugars and peanut butter with an electric mixer until combined. (I rarely use electric mixers, but it seemed worth it for this.)
- Add egg, milk and vanilla to the wet ingredients and continue mixing.
- Stir in dry ingredients by hand.
- When combined, roll into 32 balls (about 1.25 inches in diameter) and lay out on a piece of wax paper.
- Mix peanut butter and sugar.
- You can separate out into different segments for each cookie. I did, but its probably not necessary. I had extra peanut butter anyway.
- Place on an ungreased cookie sheet.
- Bake for 8 minutes.
- Bake until they are just set. They don’t always look like they are really cooked, but they are.
- Let stand 1 minute before removing from the cookie sheet.