This recipe for Magic in the Middles makes a classic chocolate cookies with magic peanut butter filling hidden inside.
Magic in the Middles
This is one of the first recipes I ever made from King Arthur Flour’s Cookie Companion (a cookbook full of great, classic cookie recipes!) It’s one of my favorites, and it’s always a big hit during the holidays too.
🛒 Ingredients Needed:
- all purpose flour
- unsweetened cocoa powder
- baking soda and salt
- granulated white sugar
- brown sugar
- unsalted butter
- creamy peanut butter
- vanilla extract
- egg
- powdered sugar
✏️ How to make Magic in the Middles:
*The complete, printable recipe is in the recipe card at the end of this post.
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
PREPARE THE COOKIE DOUGH:
In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
PREPARE THE FILLING:
In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
SHAPE THE COOKIES:
- Break off about 1 tablespoon of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
- Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½ inch-thick.
- Bake the cookies for 7 to 9 minutes, until they’re set. Remove them from the oven and cool on a rack.
➡️ Tips and Substitutions:
- Don’t try to use natural peanut butter for this recipe. It just won’t work very well.
- If there is a peanut allergy, it’s okay to use sunflower butter for this recipe.
- Try substituting Nutella or cookie butter for the peanut butter to change things up.
✔️ Make Ahead and Storage Tips:
Magic in the middles may be made ahead. Keep them in a well-sealed container at room temperature for up to four days. They freeze well too. Freeze in a large freezer zip or sealed container for up to 3 months.
❤️ What I Love About This Recipe:
- I love that there is a surprise in the middle (like my Reeses stuffed cookies!)
- The combination of chocolate and peanut butter is awesome!
- I love that these are a good “mailing cookie.” I can send them to a friend, and I don’t have to worry about a lot of breakage.
Favorite Cookie Recipes:
Magic in the Middles
Ingredients
COOKIES;
- 1½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated white sugar (plus extra for dipping)
- ½ cup packed brown sugar
- ½ cup (1 stick) unsalted butter
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
FILLING:
- ¾ cup creamy peanut butter
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
PREPARE THE COOKIE DOUGH:
- In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
PREPARE THE FILLING:
- In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
SHAPE THE COOKIES:
- Break off about 1 tablespoon of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
- Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½ inch-thick.
- Bake the cookies for 7 to 9 minutes, until they're set. Remove them from the oven and cool on a rack.
Notes
- These cookies freeze well. They would travel well too.
- Don’t try to use natural peanut butter for this recipe. It just won’t work very well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just took it out of the,oven looks wonderful used unbleached flour,and unbleached cane sugar can’t wait to try it wil make again.
Delicious! The peanut buttery taste is awesome! Be sure to be cautious about how much dough to wrap around the peanut butter- there isn’t much to spare!