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chocolate peanut butter rapture

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This recipe comes from my Kroger Magazine. I tweaked it some and changed the name because the new name fits it better. These cookies ARE rapturous! Not overly sweet, just sweet enough. And they were fun to make--the kids will love helping! Preparation is a bit time consuming but well worth it. You have to try these! 02-11-15

(1 rating)
yield 32 servings
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For chocolate peanut butter rapture

  • 1 c
    all purpose flour
  • 1/2 c
    white whole wheat flour - or - whole wheat pastry flour
  • 1/2 c
    unsweetened dutch-processed cocoa powder
  • 1/2 tsp
    baking soda
  • 1 stick
    butter
  • 1/4 c
    peanut butter
  • 1/2 c
    brown sugar
  • 1
    egg
  • 1 Tbsp
    milk
  • 1 tsp
    pure vanilla extract
  • 3/4 c
    sifted powdered sugar
  • 1/2 c
    peanut butter
  • granulated sugar

How To Make chocolate peanut butter rapture

  • 1
    In a medium bowl stir together flours, cocoa powder and baking soda; set aside.
  • 2
    In a large mixing bowl, beat butter and 1/4 cup peanut butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg, vanilla and milk. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a spoon.
  • 3
    Shape into 32 balls (approximately 1-1/4-inch each); set aside.
  • 4
    For filling, in a medium bowl, combine powdered sugar and the 1/2 cup peanut butter until smooth. Shape into 32 balls (approximately 3/4-inch each).
  • 5
    For each cookie, slightly flatten a chocolate ball and top with a peanut butter ball. Shape chocolate dough completely around filling; roll into a ball. Place 2 inches apart on ungreased cookie sheet. Lightly flatten with bottom of a glass dipped in granulated sugar.
  • 6
    Bake in a preheated 350º oven for about 8 minutes or just until set and slightly cracked on top. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Store any leftovers in an airtight container.
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