Jim Franco
Yield
Makes 26 cookies

Reminiscent of chocolate-peanut butter cups (or buckeyes, if you're into homemade candies), these cookies will disappear in a snap. Prep: 45 minutes, Bake: 7 minutes per batch.

How to Make It

Step 1

Preheat oven to 375°. Whisk together first 4 ingredients in a medium-size mixing bowl. In a separate bowl, beat together granulated and brown sugars, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beating to combine. Stir in dry ingredients, blending well. Set dough aside.

Step 2

Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 (1-inch) balls.

Step 3

Break off about 1 tablespoon cookie dough; make an indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out. Repeat for each cookie.

Step 4

Dip top of each cookie in granulated sugar, and place 2 inches apart on lightly greased baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1/2 inch thick.

Step 5

Bake cookies at 375° for 7 to 9 minutes or until set. Let cool on wire rack.

Ratings & Reviews

Starz7369's Review

Cheryl242
February 04, 2011
This recipe is amazing!! It's crispy on the outside, chewy in the middle, AND it has a creamy, peanut butter center! How can you beat that? I do have a couple tips, though: 1. The peanut butter balls need to be slightly under 1" in size if you want it to yield 26 balls. I used a 1" scooper and it only made 20 balls. 2. The scoop I used for the chocolate dough was a 28/8 scooper. It yielded exactly 26 balls per the recipe. 3. I didn't feel the indentation was enough to fit the peanut butter ball, so I flattened the dough in my hand and then wrapped it around the PB ball. 4. I'm not really sure you need to roll the cookies in the sugar. Yes, it has a nice texture, but I don't think the cookie would be lacking if you were to omit that step. The cookies are plenty sweet without the additional sugar. 5. I baked the cookies for 8 minutes, turned the oven off, then removed them a minute later. They have a slight appearance of being underdone, but trust me - they'll set up perfectly. I also baked my cookies on a silpat and it worked great!

sika6061's Review

Starz7369
April 23, 2013
N/A

NattyJo's Review

NattyJo
August 30, 2012
These cookies were amazing! They do seem to melt in your mouth. They are very rich and super delicious. However, I had a little trouble tasting the chocolate over the strong peanut butter taste. I did not coat them with sugar since there didn't seem any need for it. The cookies turned out great without it, and I think coating them in sugar would have been overkill. Overall a terrific recipe. Will definitely make again!

rachelrubow's Review

donnaz97
August 28, 2012
A big hit at our house. For those who love chocolate peanut butter desserts this is a good one. I baked mine on a stone and the outsides were perfection.

Cheryl242's Review

Dianethecook
December 29, 2011
The flavor of these cookies was really good. The outside chocolate cookie part was rather tough, though. Maybe I baked them a little too long. Would be willing to try them again and bake a shorter time to see. They were quite a lot of work and a little time consuming, but a wonderful presentation with the peanut butter filling. The outside appearance could have been improved just a little with maybe some coarse sugar or colored sugar sprinkled over the cookies after baking or using the coarse sugar to top them before baking. They are so cool with the peanut butter in the middle--I think they'd be worth trying again and possibly adding to a Christmas plate of cookies.

donnaz97's Review

sika6061
February 23, 2011
Fantastic cookie! Baked on parchment, so no need to grease cookie sheets.

Lynn012011's Review

Lynn012011
February 10, 2011
Not just YUM! but double YUM!! Taste like my favorite candy peanut butter cup. If you like creamy, crispy or chewy this cookie will satisfy all. I baked on a silpat and used Hershey's special dark ( am a dark chocolate girl) along with regular cocoa, more dark than regular came out great! This cookie will now be a family favorite!

Kristing's Review

rachelrubow
February 05, 2011
YUM!!! These taste like Reeses peanut butter cup cookies...these are even better than the candy version and delicious warm from the oven. We only had sweetened cocoa, so we just cut the amount of sugar added to 1/4 a cup. I'm sure they are not good for you, but as someone else here said...everything in moderation. One is more than enough to satisfy a sweet tooth craving.

Dianethecook's Review

Kristing
February 05, 2011
Good morning Rita. I just read your review of the "magic in the middle" cookies. I am probably going to make them this morning. Just in case you are interested the cookies are 5 points @ on WW.(New program). I am a leader and I am going to enjoy them. Anything in moderation.

lilyput's Review

FromNewYork
February 03, 2011
These were delicious! Very easy and quick to prepare. I ran out of the peanut butter mixture and just did the chocolate cookie and even those were great! I took these to work and they were gone in a heartbeat!! A keeper of a recipe!!Because I'm on Weight Watchers, I always modify recipes. I used egg sub and reduced fat peanut butter and they were still yummy! No one at work knew a thing!