Peanut Butter Stuffed Chocolate Cookies

There is restaurant on Virginia Street that my hubby and I eat lunch at often.  Michael's Deli, if you are curious. They have fantastic salads and darn good gyros, too.  One of my favorite things they make is a peanut butter filled chocolate cookie. They only have them certain days of the week, so I don't always get them.

After eating those cookies, and always wanting more, I had to make some at home this weekend.  I told my student employees my plans. They begged for me to bring some cookies to work. Unfortunately for them, the cookies didn't make it to the office. They were so good, I just couldn't bring myself to share!

1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder 
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup chunky peanut butter
1 egg
1 tablespoon milk
1/2 Tablespoon vanilla
3/4 cup powdered sugar
1/2 cup creamy peanut butter

1. Combine the dry ingredients, flour, cocoa powder, and baking soda. Set aside for now.

2. Using a stand mixer, combine the butter, granulated sugar, brown sugar, and the chunky peanut butter on low speed until smooth. Add egg, milk, and vanilla, mix until smooth. (Yes, you will have peanut chunks, you are supposed to.) With the mixer running, add the dry ingredients, a few spoonfuls at a time so that it gets incorporated well.

3. Form the chocolate dough into balls about 1 1/4 inches in diameter. You should get 30-36 of these.

4. Now, combine the powdered sugar and the creamy peanut butter in a separate bowl. My filling remained a bit dry and crumbly. If you want it super creamy, use less powdered sugar.

5. Hold a ball of chocolate dough in your hand, Use your finger to shape it into a tiny bowl. Scoop about a teaspoon of the peanut butter filling into the center. Press the dough over the filling so it's completely sealed. Shape it into a neat flattish cookie. Place on an ungreased cookie sheet.

6. Bake cookies in 350F preheated oven for 9 minutes or so. The surface should look dry, and it may have cracks. Let cookies stand for a few minutes then transfer cooling racks. Makes 30-36 cookies.


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