December 17, 2013

Buckeye Cookies

We like peanut butter in this household. In fact, my baking plans for tomorrow call for 4 cups of peanut butter. That's what I call a good day. (And my toddler will likely agree since he enjoys spoonfuls of peanut butter as a snack.)

When I came across these cookies from Brown-Eyed Baker, I knew I wanted to make them since they remind me of one of our favorite Christmas treats, peanut butter balls.

I showed great restraint in the sampling of these cookies by only eating one. The rest are for my husband to take to deer camp this weekend. I must love him a lot to show such restraint. My toddler didn't show the same restraint with the peanut butter filling, though, as he ate a large portion of it. I used my leftover chocolate dough to wrap a few leftover Oreos to bake up a few surprise cookies.

These are amazing and addictive. They are worth the bit of effort for shaping/rolling.

Buckeye Cookies
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1 stick butter, room temperature
1/2 cup sugar (plus more for rolling)
1/2 cup light brown sugar
1/4 cup creamy peanut butter
1 egg
1 tsp. vanilla extract
3/4 cup creamy peanut butter
3/4 cup powdered sugar

Preheat oven to 375ºF. Line 2 baking sheets with silipats or parchment paper, and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. With an electric mixer on medium speed, cream together the butter, sugars and peanut butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract, and beat to combine. Reduce the speed to low, add the flour mixture and mix until combined.

In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth. In a small bowl, put some extra granulated sugar for rolling the cookies.

Use a medium cookie scoop (or heaping tablespoon) of cookie dough, and flatten it with your hands. Take about 1 teaspoon of the peanut butter filling (or a small cookie scoop) and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball, and roll in the sugar. Place the cookies on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with the palm of your hand.

Bake for 9 to 11 minutes. Let cool on the baking sheet for 2 minutes, and then remove to a wire rack to cool completely. Store cookies in an airtight container at room temperature. Makes 2 dozen fairly large cookies.

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