From Scratch Double-Delight Peanut Butter Cookies

From BakingBites.com

PB Cookie Dough
1 1/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 cup peanut butter (smooth, national brand)

Filling and Topping
1/4 cup dry roasted peanuts, finely chopped
1/4 cup sugar
1/2 tsp ground cinnamon
1/2 cup peanut butter (creamy, national brand)
1/2 cup confectioners’/powdered sugar
generous pinch salt (recommended)

Make the cookie dough. Sift together flour, baking soda and salt in a small bowl.
In a large bowl, cream together butter and sugars until light. Beat in egg, followed by the vanilla and peanut butter.

Gradually add in dry ingredients and beat on low speed until just combined.
Spoon dough onto a sheet of wax or parchment paper, shape into a roll about 3-inches in diameter and refrigerate until firm, about 2 hours.

Preheat oven to 375°F.

Prepare topping and filling. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar (and a bit of salt, if using) until smooth. Shape mixture 20 small (1/2 inch) balls and place each on a sheet of parchment paper. Set aside.

Remove cookie dough from fridge. Cut the log lengthwise in half, then make 10 horizontal cuts to slice the dough into a total of 20 even pieces. Each piece should be a semi-circle in shape.

Flatten each piece of dough and place a peanut butter ball into it. Shape each cookie dough piece around the filling, making sure to cover the ball completely. Repeat with remaining dough and balls.

Roll each ball in peanut-sugar mixture and place onto a parchment-lined baking sheet, leaving about 2-inches between balls. Use a flat-bottomed drinking glass to flatten the cookies down to 1/4-inch thickness.

Bake for 9 - 11 minutes or until edges are golden brown.

Cool for 1-2 minutes on the baking sheet, then remove cookies to a wire rack to cool completely.

Makes 20 large cookies

The KBo Conclusion
As a big (almost huge) fan of peanut butter anything I knew that I simply must make these cookies. Since finding this recipe, I have made them a few times and each time they simply get better. For me, it was a little bit easier to simply scoop small spoonfuls of the peanut butter mixture into the cookies, rather than making peanut butter balls and then putting that in the cookies, but you guys make them however you would like!

I especially love the warm peanut butter mixture in the middle of the cookie, it really is heavenly. Four thumbs up!