The boy asked me this week if I would make him "super peanut butter" cookies. I asked him what that meant, and he just said really peanut buttery peanut butter cookies. Sure, why not. These couldn't be your ordinary run-of-the-mill peanut butter crosshatch cookies though. Instead I created a crisp peanut butter cookie filled with a chewy, crunchy, slightly chocolately peanut butter filling. I mostly stole the filling from Peanut Butter Chocolate Pillows from the ppk blog, only I added in some chocolate to the filling since the "crust" was also peanut butter. Needless to say, these went over VERY well in my household. I believe he ate about 8 of them last night when I mdae them. Very yum. This recipe yields about 30 cookies... which will probably all be gone by the end of the weekend.
Super Peanut Butter Cookies
1 1/4 cups unbleached all purpose flour
2 tbsp cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1 pinch salt
1/2 cup (1 stick) softened margarine
1/2 cup creamy peanut butter
1/2 cup brown sugar, packed
1/4 cup white sugar
1 tbsp molasses
1 tsp vanilla extract
1/4 cup soy yogurt, plain or vanilla
3/4 cup crunchy peanut butter
2/3 cup powdered sugar
2-3 tbsp rice milk
1/4 tsp vanilla extract
1.5 oz dark or ricemilk chocolate, chopped fine or grated
1. Cream together the margarine, peanut butter, and sugars. When it's light and fluffy, add the molasses, vanilla, and yogurt. Mix until combined.
2. Sift togther the dry ingredients, and then gradually add them to the wet until just mixed.
3. Cover and Refrigerate for at least 30 minutes.
4. Make the filling by mixing together all the filling ingredients. Start with 2 tbsp of milk, adding more if the mixture is too dry and crumbly.
5. Preheat the oven to 375 degrees F.
6. (I used a 1.5 tbsp cookie scoop and 2 tsp cookie scoop for the dough and filling respectively) Scoop the dough into ping-pong ball sized balls. Flatten the ball into a disc with your hand, then add a heaping tsp of the filling, and wrap the dough around it so it's sealed. Reroll into a ball and flatten slightly with your hand. Repeat for the rest of the dough.
7. Bake for 12-13 minutes or until the cookies are just slightly golden. Allow to cool for about 10 minutes on the cookie sheet, then transfer to a cooking rack.