Magic Middles

Makes 26 small cookies or 12 large cookies

Bake 7-9 minutes for small; 9-12 for large

Preheat oven to 375°

Line with parchment or lightly grease 2 baking sheets

Dough

1 1/2 c unbleached all-purpose flour

1/2 c cocoa powder

1/2 t baking soda

1/4 t salt

1/2 c granular sugar (plus more for dipping)

1/2 c brown sugar

1/2 c butter, unsalted (or omit salt from recipe)

1/4 c smooth peanut butter

1 t vanilla extract

1 large egg

Magic Middle

3/4 c smooth peanut butter

3/4 c confectioners’ sugar

To make dough:

In a medium mixing bowl, whisk together the flour, cocoa, baking soda and salt. In another medium bowl, beat together the sugars, butter and peanut butter until light and fluffy. Add the vanilla and egg, beat to combine, then stir in the dry ingredients, blending well.

To make the filling: In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth. With floured hands, rill the filling into 26 on inch balls (or 12 larger balls).

To 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 palm of your hand to smooth it out. repeat with remaining dough and centers.

Dip the top of each cookie in granulated sugar and place on the prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to slightly flatten each cookie.

Bake the cookies for 7-9 minutes (or longer for larger cookies), until they are set. Remove from the oven and let cool for 5 minutes then move to wire rack to cool completely. Store in an airtight container.