Chocolate Cookies With Peanut Butter Center (Reese’s Cookies?)
Posted by Bethea
So back when I worked at Convergys, my friend Joe made cookies very similar to these. Last night I had a serious sweet tooth and I just really wanted a delicious treat. I had eaten a Reese’s Fast Break earlier in the day, and decided to go with a choco-peanut-butter dessert. That combo can never go wrong, and chances are that it will be a recurring theme in my cooking. (As seen in my gallery, though I haven’t blogged all of those.) All in all, these cookies turned out really good. They are a variation of another recipe. I left out a few things and added a couple of others.
- 1 1/2 cups of flour
- 1/2 cup of unsweetened cocoa powder
- 1/2 teaspoon of baking soda
- 1/2 cup of softened butter
- 1/2 cup of sugar
- 1/2 cup of brown sugar (packed)
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 3/4 cup of peanut butter
- 3/4 cup of powdered sugar
- 2 tablespoons sugar
- 1 teaspoon brown sugar
- 1/2 teaspoon milk
- Preheat oven to 350°.
- In a bowl mix together flour, cocoa, salt, and baking soda and put aside
- In a large mixing bowl beat together butter, sugar, brown sugar until combined. Then add the egg, milk, and vanilla. Beat in the dry ingredients as best as you can.
- After the dry ingredients will not mix further, turn out onto pastry mat (or floured surface). Mix together with hands- kneading, similar to what one would do with dough.
- Separate dough into 24 balls- each about 1 to 1 1/2 inches in diameter and set aside.
- For the peanut butter center, beat together the filling ingredients until the mixture is smooth. Set the bowl aside.
- Pick up one of the balls of chocolate cookie dough and press a hole in the center with your thumb. Fill this hole with a ball of peanut butter (about 1/2 inch in diameter) and wrap the chocolate dough around the peanut butter.
- Repeat step 7 for all of the balls of cookie dough.
- Line a pan with parchment paper (or use a non stick or greased pan). Place the balls about an inch apart on the pan. (I baked 2 pans of 12.)
- Using a round, flat surface gently press each of the balls until they are slightly flattened. (I used a small sauce dish- picture after the cut.)
- After each of the balls is flattened, sprinkle sugar on top of each cookie.
- Bake the cookies for 6-8 minutes- until they have just started to set and the tops of the cookies have cracked. Remove from the oven and then place on a wire rack to cool.
Sugar and butter
Sugar, butter, eggs, milk, vanilla
Dough before kneading
Cookie dough balls
Peanut butter filling mixture
Peanut butter ball
Peanut butter ball in the cookie dough ball
Dough wrapped around the peanut butter
All of the balls with peanut butter inside
What I used to flatten the cookies
Cookie cut in half
All of the cookies!