These cookies are delicious. I don't know what it is about them. They smell like intense cocoa, and the peanut butter filling is a heavenly surprise when you bite into them.
The forming of the peanut butter stuffed cookie dough is a bit time consuming. I tried to put as much peanut butter filling as possible. I wanted to cookies to be small overall, so the peanut butter filling was portioned using a large melon scoop. Then I used #60 for the chocolate dough. The filling is formed into a ball, and then wrapped with the chocolate dough.
The filled balls are then flattened with granulated sugar.
Here's how they look after baking.
I put both the oatmeal and peanut butter chocolate cookies into tins, then in the freezer until party time.
I used regular flour for the peanut butter chocolate cookies.
7.25 oz flour
1 3/8 oz cocoa pwdr
1/2 tsp bak soda
Stir together dry ingredients.
1/2 cup butter
3.5 oz granulated sugar
3.5 oz brown sugar
2 1/8 oz (1/4 cup) peanut butter
1 egg
1 Tbsp milk
1 tsp vanilla
Beat butters and sugars. Add egg, milk and vanilla. Stir in flour mixture. Portion into 36 balls using #60 portion scoop.
3 1/8 oz (3/4 cup) powdered sugar, sifted
6 1/8 oz (1/2 cup + 2 T) peanut butter
VERY IMPORTANT TO SIFT THE POWDERED SUGAR!! Mix these two ingredients until combined. Portion into small cherry/small grape sized balls.
Flatten each dough ball and wrap around peanut butter filling. Roll dough into a ball. Place on trays and flatten with a glass dipped in granulated sugar.
Bake at 350 for 8 minutes or until just set and surface slightly cracks.
Adapted from Peanut Butter Munchies from Better Homes and Gardens 100 Best Cookies.
The forming of the peanut butter stuffed cookie dough is a bit time consuming. I tried to put as much peanut butter filling as possible. I wanted to cookies to be small overall, so the peanut butter filling was portioned using a large melon scoop. Then I used #60 for the chocolate dough. The filling is formed into a ball, and then wrapped with the chocolate dough.
The filled balls are then flattened with granulated sugar.
Here's how they look after baking.
I put both the oatmeal and peanut butter chocolate cookies into tins, then in the freezer until party time.
I used regular flour for the peanut butter chocolate cookies.
7.25 oz flour
1 3/8 oz cocoa pwdr
1/2 tsp bak soda
Stir together dry ingredients.
1/2 cup butter
3.5 oz granulated sugar
3.5 oz brown sugar
2 1/8 oz (1/4 cup) peanut butter
1 egg
1 Tbsp milk
1 tsp vanilla
Beat butters and sugars. Add egg, milk and vanilla. Stir in flour mixture. Portion into 36 balls using #60 portion scoop.
3 1/8 oz (3/4 cup) powdered sugar, sifted
6 1/8 oz (1/2 cup + 2 T) peanut butter
VERY IMPORTANT TO SIFT THE POWDERED SUGAR!! Mix these two ingredients until combined. Portion into small cherry/small grape sized balls.
Flatten each dough ball and wrap around peanut butter filling. Roll dough into a ball. Place on trays and flatten with a glass dipped in granulated sugar.
Bake at 350 for 8 minutes or until just set and surface slightly cracks.
Adapted from Peanut Butter Munchies from Better Homes and Gardens 100 Best Cookies.
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