Soft Choco-Peanutty Cookies

By Paula Todora
@ptodora

I started this recipe by opening up my pantry and fridge, and this is what I came up with-do what you can with what you have is my motto!

Rating:

★★★★★ 7 votes

Comments:

66 Comments

Serves:

Makes 36 large cookies

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The chocolate cookie is light, fluffy... and sneaky! It's hiding a creamy ball of sweet peanut butter! Lovely with a cup of coffee and a quiet moment.

Ingredients

1 c: butter, room temperature
3/4 c: brown sugar, firmly packed
2 large: eggs
1 tsp: pure vanilla extract
1 tsp: baking soda
3.9 oz: dry chocolate instant pudding & pie filling
2 1/4 c: all purpose flour
1/2 c: creamy peanut butter
1/2 c: powdered sugar

How to Make Soft Choco-Peanutty Cookies

Step-by-Step

1Preheat oven to 375 degrees; Line a cookie sheet with parchment paper or spray lightly with nonstick cooking spray.
2In a large mixing bowl, cream the butter and brown sugar until light and fluffy with an electric mixer.
3Add eggs and vanilla; continue beating until mixed thoroughly.
4Add baking soda and pudding mix; continue beating until combined.
5Slowly add flour, beating slowly with mixer (mixture will be thick) and set aside while making filling.
6In a small bowl combine peanut butter and powdered sugar; mix with wooden spoon until thoroughly mixed.
7Lightly flour your hands and make a ball the size of a walnut from the chocolate mixture; pat into a circle in the palm of your hand; Make a small dime-size ball from the peanut butter filling and put in the middle of the chocolate cookie; roll into ball, keeping peanut butter filling in the middle.
8Place 3” apart-you may only get 6 larger cookies on the cookie sheet; Bake 8-10 minutes-do not overbake, but make sure your finger indentation in the center remains.
9Remove from oven and let set 2 minutes until removing to cooling rack; Let cool 5-10 additional minutes. Makes about 36 large cookies.