I’ve been reading this book my husband bought for me called “Ratio: The Simple Codes Behind the Craft of Everyday Cooking“, by Michael Ruhlman. In his book, Michael talks about how cooking and baking boil down to simple ingredient ratios. If you know the ratios, you can make just about any recipe you can dream up.

As per his suggestion, I’ve been experimenting with weighing my ingredients instead of measuring in volume. I have to say, that baking with weighed ingredients is far superior to baking with volume measurements. There’s just no contest. You can be far more exact, and create a far better cookie.

So I’ve been looking for recipes which allow me to weigh the ingredients to see the difference in the types of cookies that are produced. In doing so, I found this recipe.

I think it’s safe to say that from now on, my husband will buy me any book I want so long as he gets these kinds of cookies out of the deal. These are seriously good!

Chocolate and Peanut Butter fans, it’s time to break out your cookie sheets and kitchen scales!

This recipe (as you will see if you click on the link) is from a blog that was translated into English by google. Not a great translation. So I emailed the blogger and got her permission to reprint the recipe here so you can understand it a bit better. Here’s the recipe, but please look at her site as well. She has a photo pictorial that walks you through the steps of  making these cookies. They really help! So be sure to visit her blog.

Brownie Cookies With Peanut Butter Filling

Ingredients

• 200 g flour
• 50 g cocoa powder
• 1/2 tsp baking soda
• 125 gr soft butter
• 100 g white sugar
• 100 g brown sugar
• 50 g peanut butter with peanut pieces
• 1 egg
• 2 Tbsp milk
• 1 tsp vanilla extract

For filling:

• 80 g powdered sugar
• 120 gr peanut butter with peanut pieces

For sprinkling:

• 2 Tbsp granulated sugar.
  

Directions:

Preheat oven to 350

In a medium bowl stir together flour, cocoa powder, and baking soda; set aside.
In a large bowl beat together butter, granulated sugar, brown sugar, and the peanut butter until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. Form the chocolate dough into 32 balls** about 1 1/4″ in diameter. Set aside.

For filling, combine powdered sugar and peanut butter until smooth. Shape mixture into 32** balls about 3/4″ in diameter.

Happy Baking!

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Feature Recipe Book: Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Photo Copyright & Recipe: www.kulinarno-joana.com

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