I know it’s not right to pick favorites. Each one should be loved for it’s different, individual qualities, right? But, I can’t help it. These cookies, with their creamy peanut buttery middle and yummy chocolate cookie coat are definitely my favorite cookies this week. Next week? Well, it might be something else. But for today, definitely these. 🙂
I love how these cookies look a little fancy, but are super simple to make. They really are like magic, the shape that they take, and the way the peanut butter is nicely in the middle It reminds me of the mystery around how the caramel gets inside the Caramilk bar. But, this mystery is easily solved. Just follow these directions, and you’ll be set.
- 3/4 cup confectioners' sugar
- 3/4 cup peanut butter
- 1 1/2 cup all-purpose gluten-free flour (see NOTE)
- 1/2 tsp xanthan gum
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 cup butter, softened
- 1/4 cup peanut butter
- 1 tsp vanilla
- 1/2 cup mini chocolate chips (optional, but really, really good)
- 2 eggs
- Mix the confectioners' sugar and 3/4 cup peanut butter until smooth. Refrigerate for one hour. Form into 48 small balls (about 1/2" in size).
- Preheat oven to 375 degrees F and line your baking pans with parchment paper. Set aside.
- In a mixing bowl, whisk together the gluten-free flour, xanthan gum, cocoa powder and baking soda until well blended.
- In the bowl of a stand mixer, beat the sugars, butter and 1/4 cup peanut butter until light and fluffy. Add vanilla and eggs, mix until well blended. With the mixer running, slowly add the dry ingredients. Mix just until blended. Stir in the mini chocolate chips, if using.
- Form about 1 Tbsp of the chocolate cookie dough around the peanut butter ball, covering completely. I cupped my hand and made a hole in the middle of the chocolate dough, put the peanut butter ball in there, and closed the chocolate dough around the peanut butter ball. Place on prepared baking sheet, about 2-inches apart. Flatten the cookies with a the bottom of a drinking glass dipped in sugar. Repeat until all of the cookies have been formed.
- Bake in preheated oven for 6-7 minutes. When cookies are done, they should be set and slightly cracked. Allow to cool on pan for 5 minutes before transferring to a cooling rack. Once completely cool, store in an airtight container.
NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.This will be more flour than you need for this recipe.