These are hands down my favorite cookies from 2012! They are exactly what they sound like, chocolate cookies with a peanut butter filling. The outside gets slightly crisp with the sugar coating and the inside stays soft and chewy with the creamy peanut butter. Seriously UN-REAL. I’m not kidding. I made them for my family over Christmas break and they all agreed. Even my brother asked “Sara, how did you make these??” I am sure he is holding his breath for the recipe :)

Making the dough is very quick. However, you have to spend a little more time rolling up the little balls of dough compared to a normal cookie. It’s not so bad though! You flatten a ball of chocolate dough into a little pancake, put a spoonful of peanut butter mixture in the center, wrap it all up, and roll it in sugar:

Then pop in the oven and I promise you will amaze whoever you are baking for!

Chocolate Peanut Butter Surprise Cookies

Source: Sweet Pea’s Kitchen

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar (plus more for rolling)
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter, divided
• 1 teaspoon vanilla extract
• 1 large egg
• 3/4 cup powdered sugar

Directions:

Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Stir the flour mixture into the butter mixture until combined, blending well. Set aside.

In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.

Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal.

Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

In order to enjoy as many of these cookies as we wanted over the holidays, my family and I did lots of skiing to make up for it! That’s me in the pink…