Magic Middle Cookies– tender chocolate cookies stuffed with a creamy peanut butter filling, then rolled in sugar. Reminiscent of a Reese’s peanut butter cup, these cookies are chocolate peanut butter perfection!
This magic middle cookie recipe has been a favorite of mine since I posted it back in 2009. I cannot resist chocolate and peanut butter, so these cookies are right up my alley!
I discovered it on the King Arthur Flour website when I was looking for a treat to take to a friend who shares my affinity for peanut butter treats.
They are so, so YUMMY! I have to share them when I make a batch, otherwise I will eat them until I’m sick.
They do take a little bit of extra time to roll out, but it is so worth it. The cookies are perfectly soft and tender, and the peanut butter filling is heavenly. If you love chocolate and peanut butter, you have got to try these!!
HOW TO MAKE MAGIC MIDDLES COOKIES
- PREP – Let your butter soften on the counter for a few hours. Spray cookie sheets with cooking spray or line with silicone or parchment paper. (I’m a big fan of silicone liners!)
- FILLING – Mix together the peanut butter and powdered sugar until smooth. I like to knead it at the end to make sure it is really smooth. Cover and place in the freezer while you make the dough.
- CHOCOLATE DOUGH – Cream the white sugar, brown sugar, butter, and peanut butter in a mixing bowl. Beat in the vanilla, egg, and egg yolk. Sift in the dry ingredients. Stir until there are no streaks of flour.
- ROLL – Make a chocolate dough ball with a heaping tablespoon of the dough. Repeat until you have 24-26 balls. Roll the filling into the same number of peanut butter balls.
- FORM – Flatten a dough ball in your palm or on the counter. Place a peanut butter ball in the middle. Bring the dough up around the filling and seal all the edges. Roll in your palm until it forms a ball again. Repeat with the rest of the dough and filling.
- COAT – Put the 3 tablespoons of white sugar in a bowl and roll each of the cookie dough balls. Place on prepared cookie sheets at least two inches apart. Flatten slightly.
- BAKE – Bake at 350° for 10-11 minutes. Tops of the cookies will start to crackle. Transfer to wire racks to cool.
Leftovers? You can store leftover cookies at room temperature for up to a week in an airtight container.
For longer storage, they can be frozen. I like to freeze my cookies in heavy-duty ziplock bags. They will keep for 4-5 months. Let them thaw at room temperature.
PRO TIPS:
- It’s best to roll all of the dough and filling before you start baking, so you make sure you don’t run out of either one.
- If you are using unsalted butter, add an extra 1/4 teaspoon of salt to the dough.
- Make sure you seal the dough well around the filling so that it doesn’t leak out.
MORE DELICIOUS COOKIE RECIPES:
- Danish Wedding Cookies
- Almond Joy Cookies Recipe
- Hot Chocolate Cookie Recipe
- Frosting for Sugar Cookies
- Graham Cracker Cookies (with chocolate chips)
- Chocolate Andes Mint Cookies
- Cookies and Cream Cookies with Pudding Mix
Chocolate Peanut Butter Magic Middle Cookies
Chocolate cookies with a peanut butter filling and sugar coating.
Ingredients
Peanut butter filling:
- 3/4 cup smooth peanut butter
- 3/4 cup powdered sugar
Dough:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened to room temperature
- 1/4 cup smooth peanut butter
- 1 tsp vanilla extract
- 1 large egg
- 1 egg yolk
- 1 1/2 cups all purpose flour (7 ounces)
- 1/2 cup cocoa powder (unsweetened)
- 1/2 tsp soda
- 1/4 tsp salt
- 3 Tbsp granulated sugar for rolling
Instructions
- For filling, stir together peanut butter and powdered sugar in a medium bowl until smooth. (The peanut butter mixture is quite thick, you may need to use your hands to knead it together.) Cover and place in the freezer while you prepare the dough.
- Preheat your oven to 350 degrees and line cookie sheets with silicone liners or parchment paper.
- In a large mixing bowl, beat sugars, butter, and peanut butter until creamy. Beat in vanilla, egg, and yolk till well combined.
- Sift in the flour, cocoa, baking soda, and salt. Stir till well mixed.
- Take a heaping tablespoon of dough and roll it into a ball. It should weigh about an ounce. Repeat with the remaining dough. You should end up with 24-26 balls.
- Remove the filling from the freezer and roll it into little balls. Make sure you have the same number of filling balls and chocolate dough balls!
- To make cookies, take a chocolate dough ball and flatten it out in the center of your palm. Place a ball of filling in the center of the dough. Wrap the dough around the PB filling and pinch together to seal. Roll the ball in your hand to smooth it out.
- Repeat with the remaining dough and filling.
- Roll the cookie dough balls in sugar and place them on silicone-lined or lightly greased cookie sheets at least 2 inches apart. Flatten slightly with the palm of your hand.
- Bake at 350° for 9-10 minutes. Transfer cookies to a wire rack to cool completely.
Notes
-My cookie dough balls were a heaping tablespoon and weighed about an ounce. You should get 24-26 cookies.
Nutrition Information:
Yield:
26Serving Size:
1Amount Per Serving: Calories: 174Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 102mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 4g
No matter where you serve these magic middles, friends & family will gobble them up. They are simply decadent, and the surprise in the middle is so fun!
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