Chocolate Sugar Cookies with Peanut Butter Bellies
This recipe was adapted from Smitten Kitchen's Chocolate Peanut Butter Cup Cookies.
makes about 24 cookies | difficulty level: moderate
Ingredients:
2/3 of a cup peanut butter (I like creamy but you can use crunchy too)
2/3 of a cup powdered sugar
pinch of salt
1/2 cup unsalted butter at room temperature
1/2 cup sugar (plus more to roll the dough in before baking)
1/2 cup brown sugar
1/4 cup peanut butter
1 egg
1 teaspoon vanilla
1 1/3 cup all-purpose flour
2/3 cup cocoa powder
2 teaspoons baking powder
Preheat oven to 375 degrees
Make Filling by lining a baking sheet with parchment paper. Mix together the 2/3 cup peanut butter, 2/3 cup powdered sugar and a pinch of salt. Roll peanut butter mixture into large teaspoon-sized balls. Place in the freezer while you make the cookie dough.
Make the cookie dough using a stand up or hand mixer. Beat the softened butter with the 1/4 cup peanut butter and two sugars until creamed together. Add vanilla and the egg, and beat until combined. Add baking powder and cocoa then add flour until smooth.
Assemble the cookies using a cookie scoop that is just under 2 tablespoons. Place the scooped dough into your hand and flatten it with your fingers. Take a peanut butter ball from the freezer and place it in the center, and wrap the chocolate dough around, rolling until a smooth ball is formed. Roll the dough balls in granulated sugar and place on a parchment lined cookie sheet. Press down very slightly on the dough balls.
Bake for 8-10 minutes - cookies will look slightly underbaked. Let cool completely.
