Regarding this recipe, I originally thought that it would result in a cookie with a crumbly chocolate exterior and a Reese type of filling in the center. The deduction on the filling was correct, however the chocolate exterior is like a fudgy brownie. This consistency was probably a result of the peanut butter not just in the filling but in the chocolate dough. Since the recipe advises twice on the short bake time and cautions on over-baking, the fudgey exterior is the intended consistency.
The classic combination of peanut butter and chocolate flavor comes together to create a decadent candy like-cookie that brings to mind Reese's candies. The fact that the consistency was fudgey and not crumbly was not a bad thing. Several tasters gave rave reviews, so I was happy to have brought the peanut butter and chocolate lovers together once again. This recipe makes 17 ping-pong ball sized cookies.
PBC Doodle Cookies
adapted from recipe book called Chocolate Christmas
Ingredients
8 tbs or 1 stick of butter (cubed at room temp)
1 egg
1 tsp vanilla extract
1/2 cup creamy peanut butter (divided into fourths)
1 1/2 cups of flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 cup powdered sugar
Sift the flour, cocoa, baking powder and salt together in a medium size bowl and set aside.
In another bowl, beat together butter, 1/2 cup granulated sugar (extra 1/4 cup is reserved for later) and 1/4 cup peanut butter. Beat for a total of 3 minutes occasionally stopping to scrape down the sides of the bowl. Add the egg and vanilla, continuing to beat for an additional 30 seconds or until all is combined into the batter.
With a wooden spoon, stir all of the flour mixture into the batter. This will result in a crumbly dough. Then squeeze together the dough with your hands to form a clump. Place the bowl of dough in the refrigerator for exactly 20 minutes.
While the dough is chilling, preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Now, move on to making the filling. Add the remaining 1/4 cup of peanut butter and powdered sugar to a small bowl and combine all with an electric mixer on low speed for 20 seconds. Turning the speed to medium, beat for an additional 10 seconds. Then stir the mixture with a wooden spoon and make sure all ingredients are evenly distributed.
Place a wax sheet of paper on the counter and divide the filling into 17 equal portions (approx 1 tsp size). Each portion should be rolled into a small ball and placed on the wax paper.
Then the chocolate dough will need to be formed. It will also have to be divided into 17 portions. Shape each portion into a deep cup and drop in 1 filling ball. Close the top and roll into a ball, making sure the filling is sealed inside. This dough has a tendency to crack, so make sure all gaps are closed.
Once the 17 cookies are formed, roll each in the remaining 1/4 cup of granulated sugar. Place about 9 or 10 cookies, evenly spaced, on the prepared baking sheet. Bake for a total of 6 minutes (no longer) until barely firm. Remove cookies from oven and place on a wire rack to cool.
These cookies will last up to 10 days at room temperature and can be stored in freezer up to 2 weeks. If freezing, bring to room temperature before eating-even if you like frozen cookies (since I personally know the source of this odd preference-it had to be said).
