soft choco-peanutty cookies

★★★★★ 7
ptodora avatar
By Paula Todora
from Shell Knob, MO

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.

— The Test Kitchen @kitchencrew
★★★★★ 7
serves Makes 36 large cookies
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For soft choco-peanutty cookies

  • 1 c
    butter, room temperature
  • 3/4 c
    brown sugar, firmly packed
  • 2 lg
    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

  • 1
    Preheat oven to 375 degrees; Line a cookie sheet with parchment paper or spray lightly with nonstick cooking spray.
  • 2
    In a large mixing bowl, cream the butter and brown sugar until light and fluffy with an electric mixer.
  • 3
    Add eggs and vanilla; continue beating until mixed thoroughly.
  • 4
    Add baking soda and pudding mix; continue beating until combined.
  • 5
    Slowly add flour, beating slowly with mixer (mixture will be thick) and set aside while making filling.
  • 6
    In a small bowl combine peanut butter and powdered sugar; mix with wooden spoon until thoroughly mixed.
  • 7
    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.
  • 8
    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.
  • 9
    Remove from oven and let set 2 minutes until removing to cooling rack; Let cool 5-10 additional minutes. Makes about 36 large cookies.
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