I ventured about an hour outside of the city to Paradise Springs Winery this weekend for a friend's birthday. It was nice to escape the city for a bit and be surrounded by the gigantic beautiful trees and hills. We did a full wine tasting and then bought a bottle of wine to share while we hung out for the rest of the afternoon snacking on cheese and crackers and my homemade cookies.
I found this recipe for magic in the middle cookies a while back and had been saving it for the perfect occasion. Almost everyone loves peanut butter and chocolate, so I figured these would be a great birthday cookie. You may be wondering how the peanut butter gets in the middle of the actual cookie. The secret is out...it's not really magic! If you read the directions below you will be able to see how simple it is to actually put these cookies together.
Magic in the Middle Cookies
adapted from King Arthur Flour
1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/4 cup peanut butter
1 tsp vanilla extract
Peanut Butter Filling:
2/3 cup peanut butter
2/3 cup powdered sugar
Preheat the oven to 350 degrees F. Grease two cookie sheets and set aside.
In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt.
In another medium bowl beat together the sugars, butter, and peanut butter until frothy. Beat constantly and add in the egg and vanilla. Slowly blend in the dry mixture to the wet mixture until smooth.
In a small bowl mix together the powdered sugar and peanut butter until completely combined.
Roll the peanut butter mixture into small round balls about the size of a grape. Scoop about a tablespoon of the chocolate batter and flatten it out in your hand. Place the peanut butter ball in the middle of the flattened chocolate and work the chocolate batter around the ball and press the edges together to make the ball disappear.
Gently roll the cookie ball in your hands to smooth it out and then roll each cookie ball in sugar and place on the cookie sheet. Use the bottom of a glass to flatten the cookies a bit.
Bake for 8 to 10 minutes until set. Cool completely on a wire rack before serving.