Yield:
Makes 30 cookies
Ingredients
COOKIES- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/2 cup butter, softened
- 1 cup firmly packed light brown sugar
- 3/4 cup powdered sugar
- 3/4 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
PARCHMENT PAPER
FILLING- 1/4 cup creamy peanut butter
- 2 tablespoons butter, softened
- 1/2 (4-oz.) 60% cacao bittersweet chocolate baking bar, chopped
- 1 1/2 cups powdered sugar
- 2 to 3 Tbsp. milk, at room temperature
Preparation
- 1. Preheat oven to 350°. Whisk together first 4 ingredients in a medium bowl.
- Beat 1/2 cup butter at medium-high speed with an electric mixer until fluffy.
- Add brown sugar and 3/4 cup powdered sugar; beat until well blended.
- Beat in 3/4 cup peanut butter, scraping down sides as needed.
- Add eggs, 1 at a time, beating until blended after each addition.
- Beat in vanilla. Reduce speed to medium-low, and gradually add flour mixture, beating just until blended.2. Shape dough into 30 balls. Place 12 balls 2 inches apart on a parchment paper-lined baking sheet.
- Press thumb into each ball, forming an indentation.
- Bake at 350° for 12 minutes or until set; cool 5 minutes.
- Transfer cookies to a wire rack, and cool 15 minutes.
- Repeat with remaining dough.3. Beat 1/4 cup peanut butter and 2 Tbsp. butter at medium speed until smooth.
- Microwave chopped chocolate in a microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring every 30 seconds.
- Add melted chocolate to peanut butter mixture, and beat at medium speed just until blended.
- Gradually add 1 1/2 cups powdered sugar to peanut butter mixture alternately with 2 Tbsp. milk, beginning with sugar. Beat at low speed just until blended after each addition.
- Beat in up to 1 Tbsp. milk, 1 tsp. at a time, until desired consistency is reached. Spoon filling into a zip-top plastic bag; snip 1 corner of bag to make a small hole, and pipe filling into indentations in cookies.
