Ingredients:
- 1½ cups fl our
- ½ cup baking cocoa
- ½ teaspoon baking soda
- ½ cup margarine, softened
- ½ cup sugar
- ½ cup brown sugar, packed
- ¼ cup milk
- 1 teaspoon vanilla
- ¾ to 1 cup sifted powdered sugar
- ½ cup peanut butter
- cup chocolate chips
- ¼ teaspoon coarse salt
Direction to Prepare:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
For dough: In a small bowl, sift mutually fl our, cocoa and baking beverage. In a generous bowl, beat mutually margarine, sugar and brown sugar. Add milk and vanilla to the sugar mixture. Beat well. Gently mix in the fl our mixture around at a time until incorporated. The dough must have a texture like to Play-Doh.
For Filling: Combine peanut butter and ½ cup powdered sugar in a mixing bowl; keep adding left over powdered sugar and beat until sugar is absorbed and peanut butter feels stiff and thumbs down longer appears shiny. Stir in chocolate chips. It must be a pretty solid mixture as you want to form it into little balls.
Take a part of dough solely a bit minor than the size of a golf ball and flatten it into a disc on a part of parchment paper. Place a heaping teaspoon of the peanut butter mixture on the center of the dough. Carefully fold the chocolate dough on the peanut butter ball and seal the edges. If the dough cracks, you can simply pinch it back mutually. Roll the dough into a ball.
Place balls on the baking sheet, 1 inch apart, sealed side down. Bake for around 8 minutes, until cookies commence to crack vaguely on the exterior. Let cool for 1 minute on the baking sheet, at that time carefully move to a cooling rack. Store cooled cookies in an air tight container at room temperature.\
Information:
Output: 18 Chocolate Peanut Butter Shells
Preparation Time: 45 Minutes
Difficulty: Medium
For dough: In a small bowl, sift mutually fl our, cocoa and baking beverage. In a generous bowl, beat mutually margarine, sugar and brown sugar. Add milk and vanilla to the sugar mixture. Beat well. Gently mix in the fl our mixture around at a time until incorporated. The dough must have a texture like to Play-Doh.
For Filling: Combine peanut butter and ½ cup powdered sugar in a mixing bowl; keep adding left over powdered sugar and beat until sugar is absorbed and peanut butter feels stiff and thumbs down longer appears shiny. Stir in chocolate chips. It must be a pretty solid mixture as you want to form it into little balls.
Take a part of dough solely a bit minor than the size of a golf ball and flatten it into a disc on a part of parchment paper. Place a heaping teaspoon of the peanut butter mixture on the center of the dough. Carefully fold the chocolate dough on the peanut butter ball and seal the edges. If the dough cracks, you can simply pinch it back mutually. Roll the dough into a ball.
Place balls on the baking sheet, 1 inch apart, sealed side down. Bake for around 8 minutes, until cookies commence to crack vaguely on the exterior. Let cool for 1 minute on the baking sheet, at that time carefully move to a cooling rack. Store cooled cookies in an air tight container at room temperature.\
Information:
Output: 18 Chocolate Peanut Butter Shells
Preparation Time: 45 Minutes
Difficulty: Medium
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