Magic in the Middles

I should be answering emails, but I need some software before I can get to that, so this will have to come first :).  Ahh, procrastination at its finest.  

So today I made "Magic in the Middles" from my FABULOUS new King Arthur Flour Cookie Companion Cookbook.  They're basically a chocolate cookie wrapped around a soft peanut butter center.  It's like the cookie versions of a Reeses Cup.  

I've actually been wanting to make these for a while, because I'm, um, obsessed with PB and chocolate.  PB and chocolate go together like, um Jay and Renee :).

The recipe (copied directly from the King Arthur Flour website):

Chocolate Dough

1 1/2 cups Unbleached All-Purpose Flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar (plus extra for dredging)

1/2 cup brown sugar

1/2 cup (1 stick) unsalted butter, softened

1/4 cup smooth peanut butter

1 teaspoon vanilla extract

1 large egg 

Peanut butter filling

3/4 cup peanut butter, crunchy or smooth, your choice

3/4 cup confectioners' sugar

Directions

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then 
   
4. Stir in the dry ingredients, blending well.
   
5. To make the filling: In a small bowl, stir together the peanut butter and powdered sugar until smooth.
   
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
   
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
   
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center;
   
9. Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
   
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
    
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
    
12. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.
    

The results:  They do take a while to make, so these aren't "OMG-I-forgot-about-the-bake-sale-tomorrow-and-it's-10:00 PM" cookies, but they're TOTALLY worth it.  They came out delicious!  And that's not just because I *heart* PB and chocolate.  

I followed the recipe exactly and they came out with a chocolately, slightly dry cookie, that paired perfectly with the warm, sweet PB center (can you tell I ate one right out of the oven).  The center is just a mix PB and powdered sugar, so they'll stay soft too.  Plus, I think this will freeze well, which is always good when you have to bake cookies for 200 people.  One batch made about 30.

Mmmmm...Much love!

(and one more photo)