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“I love these cookies. It's hard to stop eating them so make a double batch. They make impressive gifts as well. If you have any filling left over, you can refrigerate and use it warmed up over ice cream.”
READY IN:
45mins
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter, peanut butter and sugars together.
  2. Add egg and vanilla.
  3. In a separate bowl, stir together flour, baking soda and salt.
  4. Add flour mixture to butter mixture.
  5. Mix well.
  6. chill for 1 hour.
  7. shape into 1 inch balls.
  8. Place in lightly greased mini muffin tins.
  9. Bake in 325 degree oven for 14-16 minutes until lightly browned.
  10. Remove from oven and immediately make wells in the center using a melon baller, pressing lightly.
  11. Cool in pans for about 5 minutes before removing to wire racks for further cooling.
  12. For Filling---------------------.
  13. Melt chocolate chips in a double boiler.
  14. Stir in milk and vanilla.
  15. Mix well.
  16. Carefully fill wells in cookies using a spoon or a small pitcher or pastry bag.
  17. Sprinkle with chopped peanuts.

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