Chocolate Peanut Butter Cookies
My friend, from America, gave me this recipe a few years ago, for these gorgeous chocolate peanut butter bikkies. They remind me a little of Reese's peanut butter cups...exceptionally moreish...once you start, you may not be able to stop. I find the best thing to do is to take at least half the batch in to work ;o)
192g plain flour
64g unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
113g butter, softened
100g granulated sugar
110g packed brown sugar
85g peanut butter
1 tablespoon milk
1 teaspoon vanilla
96g sifted powdered sugar
170g peanut butter
1. Preheat oven to 175 degree C. In a medium mixing bowl stir together flour, cocoa powder, cinnamon, salt and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 100g granulated sugar, brown sugar, and the 85g peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 3cm in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 170g peanut butter until smooth. Shape mixture into 32 (1.5cm) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 5cm apart on an ungreased cookie sheet. Lightly flatten.
6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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