Soft Choco-Peanutty Cookies
By
Paula Todora
@ptodora
1
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!
Blue Ribbon Recipe
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. 
Rating:
★★★★★ 7 votes5
Comments:
Serves:
Makes 36 large cookies
Prep:
20 Min
Cook:
10 Min
Method:
Bake
Ingredients
-
1 cbutter, room temperature
-
3/4 cbrown sugar, firmly packed
-
2 largeeggs
-
1 tsppure vanilla extract
-
1 tspbaking soda
-
3.9 ozdry chocolate instant pudding & pie filling
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2 1/4 call purpose flour
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1/2 ccreamy peanut butter
-
1/2 cpowdered sugar
How to Make Soft Choco-Peanutty Cookies
- Preheat oven to 375 degrees; Line a cookie sheet with parchment paper or spray lightly with nonstick cooking spray.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy with an electric mixer.
- Add eggs and vanilla; continue beating until mixed thoroughly.
- Add baking soda and pudding mix; continue beating until combined.
- Slowly add flour, beating slowly with mixer (mixture will be thick) and set aside while making filling.
- In a small bowl combine peanut butter and powdered sugar; mix with wooden spoon until thoroughly mixed.
- Lightly 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.
- Place 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.
- Remove from oven and let set 2 minutes until removing to cooling rack; Let cool 5-10 additional minutes. Makes about 36 large cookies.
