Magic In The Middle Cookies Recipes

MAGIC PEANUT BUTTER MIDDLES

Steps:

• In small bowl blend flour, cocoa and baking soda. Mix until well blended.
• In large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
• To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.
• Roll filling into 30 1-inch balls. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in white sugar.
• Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

MAGIC IN THE MIDDLE COOKIES

Steps:

• 1. DOUGH: Preheat the oven to 375°F and lightly grease (or line with parchment) two baking sheets. In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Add the vanilla, egg, and egg yolk, beating to combine, then stir in the dry ingredients, blending well
• 2. FILLING: In a small bowl, stir together the 3/4 cup of peanut butter and confectioners sugar until smooth.
• 3. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
• 4. FORM COOKIES: Scoop 1 tablespoon of the dough. Make an indentation in the center with your finger and place one of the peanut butter balls into the indentation Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out into ball. Repeat with the remaining dough and filling.
• 5. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
• 6. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
• 7. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

CHOCOLATE PEANUT BUTTER STUFFED COOKIES {MAGIC IN THE MIDDLE}

Steps:

• Preheat the oven to 375°F. Line half sheet pans with parchment paper.
• For the chocolate cookie dough, in the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer and a medium bowl, beat together the butter, peanut butter, granulated sugar, brown sugar, baking soda, and salt and mix until light and fluffy, 2-3 minutes. Add the vanilla and the egg and egg yolk and mix well. Add the flour and cocoa powder and mix until no dry streaks remain and the dough is well combined.
• For the peanut butter filling, in a medium bowl, mix the the peanut butter and confectioners sugar together until smooth (by hand or with an electric mixer).
• Scoop about 2 tablespoons of the chocolate dough (I use a #40 cookie scoop) and flatten into a thick disc shape. Place a heaping teaspoon of the peanut butter filling (I use a #60 cookie scoop) in the center of the chocolate dough disc.
• Bring the chocolate dough up and over the filling, pressing the edges together cover the center. See pictures in the post for a visual. Roll the cookie lightly in the palms of your hand to form a smooth cookie dough ball. Repeat with the remaining dough and filling.
• Roll each rounded cookie in granulated sugar and place on the prepared baking sheets, leaving about 2 inches between cookies.
• Grease the bottom of a flat-bottomed glass and flatten each cookie to about 1/4- to 1/2-inch thick. Bake the cookies for 7 to 9 minutes, just until lightly set - you want them soft. Let the cookies cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.

MAGIC IN THE MIDDLE COOKIES

Steps:

• Preheat the oven to 375°F. Spray your cookie sheets with cooking spray.
• First, make the dough: In a medium-sized mixing bowl, cream the sugars, butter, and peanut butter together until light and fluffy. Add the vanilla and the egg and stir until combined, then stir in the dry ingredients until everything is mixed well.
• Now, make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth. At this point it's a good idea to stick the filling into the freezer for 30 minutes or so to get it good and chilled. It is easier to assemble the cookies if the filling is good and cold.
• You can use a melon baller or just scoop up a lil spoonful of filling for each cookie. (The sisters say to roll the filling into 26 one-inch balls. I don't bother to do that; I just scoop up a bit of filling as I go.)
• To shape the cookies: Take a spoonful of the dough (about the size of a walnut) and roll it into a ball, then press your finger down the center to make and indentation and form it into sort of a cup-shape in your hand. Put a little scoop of the filling into the cup and close up the chocolate dough around it.
• Set the cookie on the baking sheet and smush it down a little with your hand to flatten it a bit.
• Repeat with the remaining dough and filling, leaving about 2 inches in between your cookies. If you end up with leftover dough, either bake them as plain chocolate cookies or add a few good quality chocolate chips for a double chocolate treat. (That's how I really prefer these cookies!)
• Bake the cookies for 7 to 9 minutes, or until they spring back when you lightly touch the top of the cookie.
• Let them cool a bit before eating (if you can stand the suspense!)

MAGIC IN THE MIDDLE COOKIES RECIPE

Steps:

• Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
• To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating 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 or a teaspoon scoop, roll the filling into 26 one-inch balls.
• To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
• Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick
• Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

MAGIC MIDDLE COOKIES

Steps:

• In small bowl combine flour, cocoa & baking soda (dissolved in 1 Tbsp. of hot water). Beat sugars, margarine, and peanut butter until light and fluffy. Add vanilla and egg, beat well. Stir in flour mixture until blended set aside.
• In another bowl combine filling ingredients blend well. Roll into 30 small balls - approximately 1 tsp. per ball for each cookie.
• For each cookie with floured hands, flatten about 1 tablespoon dough and shape it around 1 peanut butter ball, enclose it completely. Place 2 inches apart on an ungreased cookie sheet Flatten slightly with bottom of a glass dipped in sugar.
• Bake at 375°F for 6 to 8 minutes until slightly cracked.

MAGIC-IN-THE-MIDDLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture., For filling, in a small bowl, beat confectioners' sugar and peanut butter. Shape into 30 balls. Wrap tablespoons of chocolate dough around filling to cover completely. Place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar., Bake 7-9 minutes or until set and slightly cracked. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.