I had to make this cookie. My favourite cookie combination is chocolate and peanut butter. I took this recipe from the Winnipeg Free Press Recipe Swap, published on Decemeber 11, 2014.
I measured out 1 tablespoon of all my chocolate dough and then 1 teaspoon of the peanut butter mixture. I found this made it easier to combine the two when assembling the cookie. I found that some of the peanut butter mixture peeked out after baking. I came out with 35 cookies.
375 ml (1 1/2 cups) all-purpose flour
125 ml (1/2 cup) cocoa
2 ml (1/2 tsp) baking soda
1 ml (1/4 tsp) salt
125 ml (1/2 cup) unsalted butter, at room temperature
125 ml (1/2 cup) granulated sugar
125 ml (1/2 cup) golden brown sugar, packed
250 ml (1 cup) creamy peanut butter, divided
5 ml (1 tsp) vanilla
175 ml (3/4 cup) icing sugar
1. Preheat oven to 175C (350F). Line a cookie sheet with parchment paper. In a medium bowl, whisk together, flour, cocoa, baking soda, and salt. In a large bowl, using an electric mixer, beat butter, sugars, and 60 ml (1/4 cup) peanut butter until light and fluffy, about 3 minutes. Add vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine. In a medium bowl, beat icing sugar and remaining 175 ml (3/4 cup) peanut butter until smooth.
2. Place a heaping 15 ml (1 Tbsp) chocolate cookie dough onto your palm and flatten. Take about 5 ml (1 tsp) peanut butter mixture and place it in the centre of the chocolate cookie dough. Wrap the chocolate dough around the peanut butter centre, forming into a ball and pressing gently to seal. Then gently flatten the cookie and place on prepared cookie sheet, spacing cookies about 5cm (2 inches) apart. Bake for 8 to 10 minutes. Cool on rack.