Adapted from Sweet Pea’s Kitchen
Makes about 20 cookies
1 ½ cups all purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar (plus more for rolling)
½ cup packed brown sugar
½ cup (1 stick) unsalted butter, room temperature
¼ cup creamy peanut butter
1 teaspoon vanilla extract
¼ cup plus 2 tablespoons creamy peanut butter
¼ cup plus 2 tablespoons confectioners’ sugar
1. Preheat oven to 375F. Line baking sheets with parchment paper or silicone baking mats; set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
3. In the bowl of an electric mixer, beat together butter, sugars, and ¼ cup of peanut butter until light and fluffy. Add egg and vanilla, beating to combine, scraping down the sides of the bowl as needed. Add flour mixture and beat until just combined. Set aside.
4. In a medium bowl mix together peanut butter and confectioners’ sugar for filling, stirring until smooth.
5. Using a 1-inch cookie scoop or a heaping tablespoon, flatten a tablespoon of dough into a 2 1/2 to 3-inch circle with your hands. Place about a teaspoon of peanut butter filling in the center of the dough. Wrap the dough around the peanut butter, pressing to seal. Gently roll the dough into a ball, being careful not to squish the peanut butter filling out, and roll the ball in granulated sugar to coat. Place cookies on prepared baking sheets, spacing about 2 inches apart. Using the flat bottom of a glass, press the cookies down gently, flattening to about ½ inch thick.
6. Bake, rotating halfway through, for 7 to 9 minutes. Let stand on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2010/12/buckeye-cookies-day-9-of-12-cookies-of.html
Back to Recipe Home Page