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Magic in the Middles

Author: PJ Hamel, entered by Susan Reid

Magic in the Middles Recipe Magic in the Middles Recipe

Reminiscent of a chocolate peanut butter cup candy (or a buckeye, if you're into homemade candies), this recipe is one that's been making the rounds for years. We guarantee these will disappear in a snap, whatever the audience: from hungry kids after a soccer game, to your co-workers gathered around the office coffeepot!

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At a glance

Prep
Bake
Total
Yield
26
Nutrition information

Ingredients

Choose your measure:

Chocolate Dough

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup cocoa powder, unsweetened baking cocoa or Dutch-process cocoa
  • 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 (8 tablespoons) 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

Instructions

  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 confectioners’ 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.

Nutrition Information

  • Serving Size 1 cookie
  • Servings Per Batch 26
Amount Per Serving:
  • Calories 167
  • Calories from Fat 79
  • Total Fat 9g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 18mg
  • Sodium 98mg
  • Total Carbohydrate 20g
  • Dietary Fiber 1
  • Sugars 12g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.