Magic Middles

I wanted to make these cookies yesterday and was shocked that I hadn't put them on the recipe blog yet.  These were always a favorite growing up! Soft chocolate cookie with creamy peanut butter goodness magically on the inside.  Recently starting a gluten free diet, I wanted to test out my new "all purpose flour" to see how it would transfer to a cookie.  I figured a cookie with creamy peanut butter filling would be a good gateway to gluten free cookies because the peanut butter part should be enough to overthrow anything that could possibly go awry, right?  Turns out, I was right! While the unbaked dough by itself tasted AWFUL (very bitter), the baked cookie magic was delicious!  If you had never had these cookies, I'm sure you wouldn't even be able to know they were gluten free.  As a disclaimer, the GF ones had a slightly different taste (not quite as sweet), but the texture was spot on and the taste was very close to the regular version!
See, they even look the same! The ones with colored sugar sprinkles are regular (from Christmas baking), the ones without are GF.  Same same.  Win Win.  :)

If you are not worried about eating gluten free, go ahead and use the same amount of regular all purpose flour. I used Bob's Red Mill all purpose gluten free flour and was happy with the outcome.

Magic Middles

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Chocolate Cookie:

1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter

1/4 cup peanut butter

1 tsp vanilla

1 egg

1 1/2 cup flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking soda

Filling:

3/4 cup peanut butter

3/4 cup powdered sugar

In a large bowl beat the sugar, brown sugar, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in flour, cocoa, and baking soda until blended. Set aside.

In a small bowl combine filling ingredients, blending well.

Roll into 30 (1 inch) balls. Shape about 1 tbsp of chocolate dough around peanut butter filling, covering completely. I do this by flattening a ball of chocolate dough in my hand, placing the peanut butter ball in the middle, and then folding all around to cover and rolling into a ball shape.

Place 2 inches apart on baking sheet covered with parchment paper.

Flatten each ball with the bottom of a glass dipped in sugar.

Bake at 375 for 7-9 minutes or until set and slightly cracked.

Cool on wired racks.

Enjoy!

The Best Brownies plus Peanut Butter Frosting

Um, holy crap.  It's been almost two years since I've posted a recipe. TWO YEARS.  That means I've now officially been working for House of Antique Hardware for two years.  And I've been the Accounts Payable (which is a big job!) for almost a year now.  Life is busy.  And maybe I don't post as many recipes because I don't cook anymore.  Sad, but true.
But today turned into a SNOW day and I feel like tomorrow will be one too, so to celebrate, I made the BEST brownies.  No really, in my cookbook they're called Best Brownies.  And while they can easily stand on their own, it's also fun to mix in chocolate chips, nuts, Reeses Pieces, or any other mix in that strikes your mood.  My favorite mix in?  Peanut butter goodness! I made the Best Brownies even better with peanut butter frosting from Our Best Bites found here.  I made their cake and frosting recipe for my birthday treat to my coworkers and while I thought it was really yummy and I had many compliments, I strongly felt that the frosting recipe belonged more on brownies and not cake.  After taking one bite of these puppies, I knew I was dead right.  So delish.  Hope you think so too!

The Best Brownies

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½ cup melted butter

½ cup vegetable oil

2 cups sugar

1 tsp vanilla

4 eggs

1 cup flour

⅔ cup cocoa

½ tsp baking powder

½ tsp salt

Preheat oven to 350.  Combine melted butter, oil, and sugar in medium bowl.  Add vanilla and eggs.  Stir well.  Add flour, cocoa, baking powder, and salt. Mix until combined.  Pour into greased 9x13 pan.  Bake at 350 for 25-30 minutes or until brownies are done and pulled away from sides of pans, and toothpick comes out clean.  Let cool before frosting or devouring serving.

Peanut Butter Frosting

www.ourbestbites.com

⅓ cup butter

⅓ cup milk

1 10 oz package peanut butter chips

1 tsp vanilla extract

1 cup powdered sugar, sifted

Combine the butter, milk, and peanut butter chips in a medium saucepan and heat, stirring frequently, over medium heat until the chips are melted and the the mixture is combined. 
Remove from heat, then whisk in the vanilla extract and the powdered sugar until smooth and fluffy (you can use an electric mixer if you’d like). 
Pour the frosting over the brownies and smooth with a spatula.

If desired, top with Reeses Pieces (mini or full size- I  chose both!)

Enjoy!