Magic in the Middle Cookies

Happy National Peanut Butter Cookie Day! These are a little bit of work...but totally worth it :D 10/10! They have a chocolate-y outside and a delightful "magic" peanut butter middle, so I believe they qualify to celebrate today.

Link to my YouTube video of preparation: https://youtu.be/ZElMiT2KRm8

Original recipe credit: https://www.kingarthurbaking.com/recipes/magic-in-the-middles-recipe

Recipe below contains my modifications.

Ingredients:

for the chocolate dough--

1 1/2 c. (180 g) unbleached all-purpose flour

1/2 c. unsweetened cocoa powder (can be Dutch-process or natural)

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. sugar (plus some extra for rolling the dough balls)

1/2 c. light or dark brown sugar, packed (I used dark)

8 T. (1 stick) unsalted butter, softened

1/4 c. smooth peanut butter

1 tsp. vanilla extract

1 large egg

 for the 'middles'--

3/4 c. peanut butter (can be smooth or crunchy)

3/4 c. powdered sugar

Directions:

1. Line two baking sheets with parchment (or lightly grease).

2. Prepare the chocolate dough: Whisk together the flour, cocoa, baking soda, and salt, in a medium bowl.

3. In the bowl of a stand/electric mixer, beat together the sugar, brown sugar, butter, and peanut butter, until light and fluffy (around 2 min). 

4. Beat in the vanilla and egg.

5. Use a wooden spoon to stir in the dry ingredients.

6. Prepare the 'magic' filling: In a small bowl, stir together the peanut butter and powdered sugar. By the end, you will likely have to knead by hand to fully combine (it should be a smooth texture).

7. Heat oven to 375°F.

8. Divide the peanut butter filling into 24-26 small balls. (I divided my dough into 8 parts, then 3 each, and created a 25th ball by taking a small bit from a few of the balls that were on the larger side.)

9. Form the chocolate dough into balls around the size of your index finger making a circle with the tip of your thumb (the "ok" sign in the US). Roll all the balls before proceeding to next step; balance out the sizes as needed to have the same number of these as you made of the peanut butter middles.

10. Assemble the two parts: Take a chocolate ball, push your thumb a little into the center, then shape as best you can so that it has a 'mushroom cap' shape, with a cavity large enough to place a peanut butter center in it. Place the peanut butter center, then gently bring/work the chocolate dough edges to enclose the center.

11. Re-roll to ball-shaped if needed, then toss in the additional regular sugar to coat all over. Place on the prepared baking sheet, spacing balls 2" apart.

12. Grease the bottom of a drinking glass, dip it in the sugar, then use it to flatten each ball to about 1/2"thick. 

13. Transfer to oven, bake for 7-9 min. Remove from oven, let rest for 1-2 min, then transfer cookies to a cooling rack. Enjoy!