Monday, February 20, 2012

Peanut Butter Filled Chocolate Cookies



This is a spin on my Ultimate Chocolate Lovers Cookie recipe. I have adapted my original recipe to make a peanut butter cup style cookie for my little sister who LOVES chocolate and peanut butter.

The filling in this cookie can also be used a filling for chocolates or truffles. In the midwest this peanut butter center dipped in chocolate is called a buckeye. If you want to change the texture you just have to adjust the ratio of butter to peanut butter to powdered sugar. For this recipe the ratio is 1:2:5 respectively. Another fun way to dress up this peanut butter is to add rice crispies, add the same amount of cereal as melted butter.

Active Prep Time: 1 Hours
Inactive Prep Time: 2 Hours
Baking Time: 12-15 minutes
Yield: Apx. 28 cookies



Peanut Butter Filled Chocolate Cookies:

Ingredients:
  • ¼ cups Melted Butter
  • ½ cups Creamy Peanut Butter
  • 1-¾ cup Powdered Sugar
  • 3 cups Flour
  • ½ cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Room Temperature Butter
  • 1 cup Brown Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • ½ cups Milk
  • 1-½ cup Semisweet Chocolate Chips
Directions:

Put the peanut butter in a mixing bowl. Pour the melted butter over the peanut butter. Mix with a hand mixer or a stand mixer with the paddle attachment. Slowly add the powdered sugar 1/4 cup at a time as you continue to beat the mixture. When everything is incorporated and smooth turn the peanut butter mixture out onto a piece of plastic wrap. Wrap it tightly and refrigerate for at least an hour.

Sift together the flour, cocoa, baking powder, baking soda and salt and set aside.

In the bowl of your stand mixer with the paddle attachment cream together the 1/2 cup of room temperature butter and brown sugar until fluffy (about 3 or 4 minutes). Slowly beat in the eggs one at a time, beating after each. Then add the vanilla, and blend for 2 to 3 minutes scraping the sides of the bowl as needed. Continue beating until you have a light colored and thoroughly blended mixture.

Place the semisweet chocolate chips in a heat proof bowl and set aside.

In a heavy bottomed sauce pan heat the milk over medium heat, stirring occasionally, until it begins to simmer. Turn off the heat and pour the milk over the chocolate chips and allow them to sit for a few minutes to melt the chocolate, then whisk until all the chocolate is melted and you have a smooth and shiny chocolate ganache.

Slowly mix the ganache into the creamed butter and brown sugar mixture. When it is thoroughly mixed in add the dry ingredients and mix until just blended. DO NOT OVER MIX! Turn the dough out onto a sheet of plastic wrap. Wrap it tightly and refrigerate for at least 2 hours.

While the dough is resting, remove the peanut butter mixture from the fridge and roll it into 1 1/2 teaspoon size balls balls and place them on a cookie sheet. When they are all rolled, place them in the freezer until you are ready to bake.

Preheat oven to 350 F.

Remove the peanut butter balls from the freezer and remove the dough from the fridge. Roll the dough into approximately 1 1/2 to 2 tablespoon size balls then smash them flat with the heel of your hand.





Place one peanut butter ball in the center of each dough circle and pinch the dough shut around the peanut butter, rolling them between your hands to make a ball shape.



Place rolled dough on a parchment or Silpat lined cookie sheet, about 6 to 8 per sheet.



Bake for 14 to 15 minutes or until the top of the dough just starts to crack. Remove from oven and let stand on cookie sheet for 1 minute to firm up then transfer to cooking rack. Repeat with the remaining dough.



The filled dough balls can also be frozen for up to 6 months. To bake them just place the frozen dough balls directly on the cookie sheet and bake at 350 F for 16 to 17 minutes or until the top of the dough starts to crack.

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