My sister told me she made these yummy peanut butter filled chocolate cookies from a recipe in a recent issue of Mishpacha Magazine.
I tried to find the recipe online, and I traced an almost identical version (Peanut Butter Munchies) to Midwest Living Magazine and BHG Magazine (as well as various BHG books: such as the 2003 Biggest Book of Cookies, p.68, where they are called Peanut Butter-Filled Chocolate Cookies; also see here, and here (2002 publication)).
They seem to have been originally submitted to a Midwest Living cookie contest by Joyce Jandera of Hanover, Kansas. It seems to be a popular cookie with BHG, appearing even in a fairly recent issue of the magazine.
There are vegan versions floating around, too!
(oh, and if you want another twist, take a look at the Chocolate Filled Caramel Cookies at AllRecipes.)
But, I digress.
Back to the cookies: The Mishpocha Magazine version calls for margarine instead of butter and water instead of milk (to make it dairy-free). I used Earth Best margarine, which is salted. My sister made these with the same margarine and she felt they were a little salty. I did not have this problem.
I made a couple of changes. I added all white sugar instead of half brown and half white. I added the extra two tablespoon of sugar into the dough instead of rolling the cookie in it. Additionally, I added in a teaspoon of coffee powder with the water.
Peanut Butter Filled Chocolate Cookies (with vegan variation)
Adapted from BHG/Midwest Living Magazine/Joyce Jandera
In a bowl, cream together the margarine, peanut butter, and sugar(s):
1/2 cup margarine, softened
1/2 cup granulated sugar [note: I used 1 cup plus 2 Tbl. sugar instead of the 1/2 cup each of brown and white sugar]
1/2 cup packed brown sugar
1/4 cup peanut butter
Add in the following ingredients to the creamed mixture:
1 egg [for vegan version, substitute 1/4 cup soy or rice milk for egg and water]
1 tablespoon water
1 teaspoon coffee powder [dissolve in water]
1 teaspoon vanilla
Add the following dry ingredients to the batter:
1/2 teaspoon baking soda [I added this first]
1/2 cup unsweetened cocoa powder [I added this second]
1-1/2 cups all-purpose flour [I added this last, in a couple of batches]
Now, make the PB filling by combining the following in a separate bowl:
3/4 cup sifted powdered sugar
1/2 cup peanut butter [I think I used closer to 3/4 cup peanut butter]
Preheat the oven to 350 degrees while you shape the cookies. Form chocolate dough into 30-32 balls (1 1/4″ diameter). Shape the peanut butter mixture in the same number of balls (3/4″ diameter). Flatten the chocolate balls and put a peanut butter ball into the center of each. As you place the peanut butter ball in the center of each chocolate ball, wrap the chocolate dough around the peanut butter filling to completely cover the filling.
Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten the cookies.
Bake cookies in preheated oven for 8 minutes or until they’re just set and surface is slightly cracked (I baked for about 10 minutes). Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.