Magic in the Middles
This recipe for Magic in the Middles makes a classic chocolate cookies with magic peanut butter filling hidden inside.
Magic in the Middles
This is one of the first recipes I ever made from King Arthur Flour’s Cookie Companion (a cookbook full of great, classic cookie recipes!) It’s one of my favorites, and it’s always a big hit during the holidays too.
🛒 Ingredients Needed:
all purpose flour
unsweetened cocoa powder
baking soda and salt
granulated white sugar
brown sugar
unsalted butter
creamy peanut butter
vanilla extract
egg
powdered sugar
✏️ How to make Magic in the Middles:
*The complete, printable recipe is in the recipe card at the end of this post.
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
PREPARE THE COOKIE DOUGH:
In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
PREPARE THE FILLING:
In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
SHAPE THE COOKIES:
Break off about 1 tablespoon of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½ inch-thick.
Bake the cookies for 7 to 9 minutes, until they’re set. Remove them from the oven and cool on a rack.
➡️ Tips and Substitutions:
Don’t try to use natural peanut butter for this recipe. It just won’t work very well.
If there is a peanut allergy, it’s okay to use sunflower butter for this recipe.
Try substituting Nutella or cookie butter for the peanut butter to change things up.
✔️ Make Ahead and Storage Tips:
Magic in the middles may be made ahead. Keep them in a well-sealed container at room temperature for up to four days. They freeze well too. Freeze in a large freezer zip or sealed container for up to 3 months.
❤️ What I Love About This Recipe:
I love that there is a surprise in the middle (like my Reeses stuffed cookies !)
The combination of chocolate and peanut butter is awesome!
I love that these are a good “mailing cookie.” I can send them to a friend, and I don’t have to worry about a lot of breakage.
Favorite Cookie Recipes:
Chocolate Drizzled Peanut Butter Cookies
Maple Crackletop Cookies
Cornflake Cookies
Lemon Gumdrop Cookies
Caramel Pecan Sticky Bun Cookies
Magic in the Middles
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These chocolate cookies have a magic peanut butter filling hidden inside!
Course Dessert Cuisine American Keyword chocolate cookies, peanut butter
Prep Time 35 minutes minutes Cook Time 8 minutes minutes Total Time 43 minutes minutes
Servings 26 cookies (1 per serving)
Calories 169 kcal
Author RecipeGirl.com (adapted slightly from The King Arthur Flour Cookie Companion)
Ingredients COOKIES; 1½ cups all purpose flour ½ cup unsweetened cocoa powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup granulated white sugar (plus extra for dipping) ½ cup packed brown sugar ½ cup (1 stick) unsalted butter ¼ cup creamy peanut butter 1 teaspoon vanilla extract 1 large egg FILLING: ¾ cup creamy peanut butter ¾ cup powdered sugar
Instructions Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. PREPARE THE COOKIE DOUGH: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well. PREPARE THE FILLING: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls. SHAPE THE COOKIES: Break off about 1 tablespoon of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling. Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½ inch-thick. Bake the cookies for 7 to 9 minutes, until they're set. Remove them from the oven and cool on a rack.
Notes
These cookies freeze well. They would travel well too.
Don’t try to use natural peanut butter for this recipe. It just won’t work very well.
Nutrition Serving: 1 cookie | Calories: 169 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.1 g | Cholesterol: 17 mg | Sodium: 91 mg | Potassium: 99 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 124 IU | Calcium: 14 mg | Iron: 1 mg The post Magic in the Middles appeared first on Recipe Girl® .
