Peanut Butter Cup Cookies

 

Cookies:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
1/4 cup creamy peanut butter (not natural-type because it doesn't melt well)

1 teaspoon vanilla extract
1 egg

Filling:
1/2 cup powdered sugar

1/2 cup peanut butter

Cinnamon-sugar:

1/4 cup sugar
1/2 teaspoon cinnamon

Preheat oven to 375˚F.

Whisk the flour, cocoa, baking soda and salt. Set aside.

Use an electric mixer to beat the sugars, butter and 1/4 cup of the peanut butter until light and smooth. Add vanilla and egg, beating one at a time to combine. Gradually stir in the flour mixture. (If you are using a hand mixer, STOP, use your hands, as your mixer motor will die because the mixture is way too thick.)

To make the filling, cream together the powdered sugar and remaining 1/2 cup of peanut butter until smooth.

To assemble the cookies, spoon a heaping tablespoon of chocolate cookie dough onto wax paper. Flatten into a circle with your hands. Scoop about 1/2 teaspoon peanut butter filling and place in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter filling, pinching ends together to seal. 

Sprinkle with some of the cinnamon-sugar.

Flatten the cookies a bit with the bottom of a glass. (These cookies are not very pleasing on the eyes, BUT, they are absolutely to die for!)

Bake for 8 to 10 minutes or until puffed and crackly. Do not over bake. Let cool on wire rack.

18 cookies