CHOCOLATE PEANUT BUTTER STUFFED COOKIES {MAGIC IN THE MIDDLE}
Steps:
- Preheat the oven to 375°F. Line half sheet pans with parchment paper.
- For the chocolate cookie dough, in the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer and a medium bowl, beat together the butter, peanut butter, granulated sugar, brown sugar, baking soda, and salt and mix until light and fluffy, 2-3 minutes. Add the vanilla and the egg and egg yolk and mix well. Add the flour and cocoa powder and mix until no dry streaks remain and the dough is well combined.
- For the peanut butter filling, in a medium bowl, mix the the peanut butter and confectioners sugar together until smooth (by hand or with an electric mixer).
- Scoop about 2 tablespoons of the chocolate dough (I use a #40 cookie scoop) and flatten into a thick disc shape. Place a heaping teaspoon of the peanut butter filling (I use a #60 cookie scoop) in the center of the chocolate dough disc.
- Bring the chocolate dough up and over the filling, pressing the edges together cover the center. See pictures in the post for a visual. Roll the cookie lightly in the palms of your hand to form a smooth cookie dough ball. Repeat with the remaining dough and filling.
- Roll each rounded cookie in granulated sugar and place on the prepared baking sheets, leaving about 2 inches between cookies.
- Grease the bottom of a flat-bottomed glass and flatten each cookie to about 1/4- to 1/2-inch thick. Bake the cookies for 7 to 9 minutes, just until lightly set - you want them soft. Let the cookies cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 183 kcal, Carbohydrate 22 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 135 mg, Fiber 1 g, Sugar 13 g
MAGIC PEANUT BUTTER MIDDLES COOKIES
This recipe was in a magazine clipping years ago. I haven't tried these cookies but they sound good.
Provided by beckas
Categories Dessert
Time 54m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, cocoa, and baking soda.
- In a large bowl, beat sugar, brown sugar, and butter until well blended.
- Blend in 1/4 cup peanut butter to mixture. Add vanilla and egg, beat well.
- Add flour mixture until blended. Set aside.
- In a small bowl, combine filling ingredients, blending well.
- Roll filling into 30 one inch balls.
- For each cookie, with floured hands shape 1 tbs dough around 1 peanut butter ball, covering completely.
- Place cookies 2 inches apart on an ungreased cookie sheet.
- Flatten with the bottom of a glass dipped in sugar.
- Bake at 375 degrees for 7 to 9 minutes or until set and slightly cracked.
- Cool on wire racks.
Nutrition Facts : Calories 145, Fat 7.8, SaturatedFat 3, Cholesterol 14.3, Sodium 91.4, Carbohydrate 17.2, Fiber 1.2, Sugar 10.7, Protein 3.3
MAGIC IN THE MIDDLE COOKIES
These cake-like cookies melt in your mouth with every bite! Never mind the fact that they're filled with a deliciously "magic" peanut butter filling.... yum!
Provided by Rebecca Figueroa
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. DOUGH: Preheat the oven to 375°F and lightly grease (or line with parchment) two baking sheets. In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Add the vanilla, egg, and egg yolk, beating to combine, then stir in the dry ingredients, blending well
- 2. FILLING: In a small bowl, stir together the 3/4 cup of peanut butter and confectioners sugar until smooth.
- 3. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
- 4. FORM COOKIES: Scoop 1 tablespoon of the dough. Make an indentation in the center with your finger and place one of the peanut butter balls into the indentation Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out into ball. Repeat with the remaining dough and filling.
- 5. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
- 6. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
- 7. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.
MAGIC PEANUT BUTTER MIDDLES
Chocolate cookie with a surprise peanut butter center.
Provided by Gerry Burns
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 15
Number Of Ingredients 11
Steps:
- In small bowl blend flour, cocoa and baking soda. Mix until well blended.
- In large bowl beat white and brown sugars, 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 3/4 cup peanut butter. Blend well.
- Roll filling into 30 1-inch balls. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in white sugar.
- Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 34.4 g, Cholesterol 12.4 mg, Fat 15.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 198.6 mg, Sugar 21.4 g
MAGIC PEANUT BUTTER COOKIES (PAULA DEEN)
Make and share this Magic Peanut Butter Cookies (Paula Deen) recipe from Food.com.
Provided by iamtaranicole
Categories Dessert
Time 32m
Yield 18 cookies, 9 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Grease a large baking sheet.
- In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
MAGIC MIDDLE COOKIES
Steps:
- In small bowl combine flour, cocoa & baking soda (dissolved in 1 Tbsp. of hot water). Beat sugars, margarine, and peanut butter until light and fluffy. Add vanilla and egg, beat well. Stir in flour mixture until blended set aside.
- In another bowl combine filling ingredients blend well. Roll into 30 small balls - approximately 1 tsp. per ball for each cookie.
- For each cookie with floured hands, flatten about 1 tablespoon dough and shape it around 1 peanut butter ball, enclose it completely. Place 2 inches apart on an ungreased cookie sheet Flatten slightly with bottom of a glass dipped in sugar.
- Bake at 375°F for 6 to 8 minutes until slightly cracked.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MAGICAL PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 350 degrees. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup of the sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.
More about "magic in the middle peanut butter cookies food"
MAGIC IN THE MIDDLES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (97)Calories 167 per servingTotal Time 55 mins
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt., In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy.
- Add the vanilla and the egg, beating to combine, then, Stir in the dry ingredients, blending well., To make the filling: In a small bowl, stir together the peanut butter and confectioners' sugar until smooth., With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls., To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation., Bring the cookie dough up and over the filling, pressing the edges together cover the center;, Roll the cookie in the palms of your hand to smooth it out.
- Repeat with the remaining dough and filling., Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies., Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick., Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate.
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