I am a cookie fanatic. I make tons of cookies every year, for every occasion and for every season!

Most recently, a girlfriend posted a link to a cookie recipe on facebook, and wrote, “Can someone make this for me please?” Of course, she didn’t think I would actually go do it! I found the recipe to be pretty simple. There is some extra components like rolling the peanut butter in and adding the cinnamon sugar on the outside. Besides that, it really didn’t take longer than 45 minutes to prep, bake and clean. (I’m a fast cleaner!)

Of course, this doesn’t go under my ‘clean eating’ portfolio – but I do have to say, that since you are making the cookies, you have control over the SIZE of the cookie. I would suggest making them smaller and while there are possibilities that you would go back for second’s – if you are disciplined and pack the rest away to give to family and friends, then it shouldn’t be a problem!

Chocolate Peanut Butter-Stuffed Cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter (not natural-type), divided
1 teaspoon vanilla extract
1 egg
1/2 cup powdered sugar

Cinnamon-sugar for rolling:
1/4 cup sugar
1/2 teaspoon cinnamon

Preheat oven to 375˚F.

Whisk the flour, cocoa, baking soda and salt. Set aside.

Use an electric mixer to beat the sugar, butter and 1/4 cup of the peanut butter until light and smooth. Add vanilla and egg, beating one at a time to combine. Gradually stir in the flour mixture. Dough will be very, very thick.

To make the filling, cream together the powdered sugar and remaining 1/2 cup of peanut butter until smooth.

To assemble the cookies, spoon a heaping tablespoon of chocolate cookie dough onto wax paper or silpat. Flatten into a circle with your hands. Scoop about 1/2 teaspoon peanut butter filling and place in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter filling, pinching ends together to seal. Roll the cookie in between hands to smooth into a ball. Repeat until all dough is rolled.

Roll balls in cinnamon-sugar and place on a silpat or parchment-lined cookie sheet.

Use the bottom of a glass to slightly flatten the cookies. Bake for 8 to 10 minutes or until puffed and crackly. Do not over bake. Let cool on wire rack.