- 21 cookies ServingsServings
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt (use 1/8 tsp if using salted margarine)
- 1/2 cup margarine
- 1/2 cup granulated sugar
- 1/3 cup dark brown sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 egg
- 42 pieces of gelt, the small size
- 1/4 cup creamy peanut butter
- 2 tablespoon powdered sugar
- 2 2 mini muffin pans
Preheat the oven to 350.
Assemble the Fillings:
Remove the foil from the chocolate gelt. In a small bowl stir together the peanut butter and powdered sugar.
Place one teaspoon of the peanut butter mixture on one side of a piece of chocolate gelt. Top with another piece of gelt to make a “sandwich”. Repeat with remaining gelt. Set aside until the cookies are baked.
Make the Cookies:
In a medium bowl whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer cream together the margarine and both sugars. Beat until light and fluffy. Add the peanut butter and beat until well combined. Add the vanilla and egg and beat until smooth. Add the flour mixture and mix until just combined.
Place one tablespoon of cookie dough in each muffin tin. (A cookie scoop is the easiest way to do this). It won’t seem like a lot of dough but it is important not to overfill them. Bake the cookies for 14-16 minutes, or until they feel set on the top. (The centers may look collapsed. That is fine.)
Remove the cookies from the oven. Working quickly press one chocolate “sandwich” into the center of each cookie. Let the cookies cool slightly then remove them from the pans and transfer them to a cooling rack. Cool completely.