The Surprise:
1½ cups peanut butter
1½ cups powdered sugar
Chocolate Dough:
1 cup butter, softened
½ cup peanut butter
1 cup sugar
1 cup brown sugar
2 egg whites
2 teaspoons vanilla
3 cups fl our
1 cup baking cocoa
1 teaspoon baking soda
Icing:
4 tablespoons shortening
2 cups powdered sugar
½ teaspoon vanilla
2 to 4 tablespoons milk
In a mixing bowl, cream 1½ cups peanut butter and powdered sugar until smooth. Roll into 30 ¾-inch balls. Cover and place in freezer on waxed paper. Only take out a few at a time. (The frozen peanut butter balls are much easier to work with.) Meanwhile, in a mixing bowl, cream butter, ½ cup peanut butter and sugars. Beat in egg whites and vanilla. Combine fl our, cocoa and baking soda; gradually add to creamed mixture. Roll into approximately 125 1-inch balls. (You’ll have plenty of extra dough for future cookies.)
Using fl oured hands, fl atten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 inches apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 375° for 7 to 9 minutes or until cookies are set and tops are cracked. Cool for 1 minute before removing to wire racks.
For icing, in a small mixing bowl, cream shortening and powdered sugar. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern. Sprinkle with chocolate jimmies. Makes 2½ dozen.… Read More