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!