Chocolate-Peanut Butter Middles

Anyone else feel like this year flew by too fast??? A lot has happened since our move to Maine. And even though our move has been a positive one, moving a young family (with a baby on the way), starting new jobs, starting/moving a culinary company, and settling into our new schedule certainly has been challenging at times. Thank goodness our little family seems to have found peace in our new life just in time for my favorite time of year: cookie season! And I can’t think of a better cookie to christen the season than the champ of all cookies: Chocolate-Peanut Butter Middles. 

peanut butter and cocoa powder

This recipe for Chocolate-Peanut Butter Middles has to be one of my all-time favorite holiday cookie recipes. I suppose they can be eaten all year long (and trust me, you will want to make them all year long) but I typically reserve this cookie recipe for my favorite time of year. This cookie platter standout may take a little more elbow grease than others but they are soooo worth the time and effort that go into making them. Just make sure you hide a few for yourself or you may wake up to an empty cookie box in the morning!

Chocolate cookies
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Chocolate-Peanut Butter Middles
This cookie platter standout may take a little more elbow grease than others but they are soooo worth the time and effort that go into making them. Just make sure you hide a few for yourself or you may wake up to an empty cookie box in the morning!
Instructions
  1. Preheat oven to 375ºF. In a small bowl, combine the filling ingredients. Roll filling mixture into 25 - 1 inch balls and place on a plate or cookie sheet lined with wax paper. Place the peanut butter balls in the freezer while you prepare the chocolate dough. (This step will make it easier to share the chocolate dough around the peanut butter centers.)
  2. In a small bowl, combine flour, cocoa, and baking soda. In a large mixing bowl, beat brown sugar, sugar, peanut butter, and butter until light and creamy. Add in the vanilla and egg and beat well. Remove the slightly frozen peanut butter balls from the freezer. Using lightly floured hands, shape about 1 tbsp. of chocolate dough around each ball of peanut butter, covering the peanut butter completely. Place cookie balls 2 inches apart on parchment paper or silpat-lined cookie sheet. Flatten each cookie with the bottom of a glass dipped in sugar, flattening to about ¼-inch thickness. Bake for 7-9 minutes. Cool completely on a cooling rack before decorating.
    Chocolate-Peanut Butter Middles
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