In the mixing bowl, add
1 stick of unsalted butter, soften to room temp
1/4 cup creamy peanut butter (don't use natural or low fat for baking please)
1/2 cup sugar
1/2 cup brown sugar
In a small bowl, add
1 tsp vanilla
1 tbs milk
In a third bowl, whisk together these dry ingredients:
1 1/2 cup AP flour
1/2 cup cocoa
1/2 tsp baking soda
Tell the elves to preheat the oven to 350 and prepare 3 baking sheets.
Remove this dough to one of the bowls you just used and set it aside. DON'T CHILL THE DOUGH.
Clean out the mixing bowl and add to it
3/4 cup of powdered sugar
1/2 cup peanut butter
|dough to the left of me,|
filling to the right
here I am, stuck in the
middle with you...
On a separate sheet, pinch off a gumball size ball of the peanut butter filling mixture and roll into a small ball. Again, you want 32 of these.
|Now you see me...|
|...now you don't|
I was worried that this dough would become sticky from all the handling but it was really easy to work with. And-start to finish-the process of making and baking these cookies took less than an hour.
|flattened and ready|
Lastly, using the bottom of a glass, a measuring cup or your hand, slightly flatten the ball.
Bake for 8 minutes, allowing the cookies to cool on the bake sheet.
|make sure you "test" one|
When the cookies are completely cooled, you can put them in an airtight container, layering them between waxed paper. The cookies will keep for 3 days at room temperature or can be frozen for up to 3 months.