I waited a little while before posting this recipe because I couldn’t really think of a good story to go with it. I know, I’m sorry. I should’ve just posted this weeks ago. Because the whole time I hemmed and hawed, you were missing out. Here it is: peanut butter stuffed chocolate cookies.
Yep, you read that right. You whip up a batch of soft, chocolatey dough, flatten it out into rounds, and then wrap each piece of dough around a gooey ball of peanut butter. Dip it into sugar for some sparkle and crunch, and gently press it down on a cookie sheet. And when it comes out of the oven– wait, wait, it has to set for just a minute or two– you get to bite into a tender chocolate cookie that oozes with warm peanut butter.
Like I said, I’m sorry. Turns out there was no story needed.
Peanut Butter Stuffed Chocolate Cookies
- 1/2 cup unsweetened peanut butter
- 1/2 cup powdered sugar
- 1/2 cup sugar, plus additional for rolling
- 1/2 cup brown sugar
- 8 Tbs. (1 stick) butter, room temperature
- 1/4 cup unsweetened peanut butter
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 1/2 cups flour
- 1/2 cup cocoa powder
Preheat oven to 375° and line two cookies sheets with parchment paper. Set aside.
To make the filling: Cream peanut butter and powdered sugar together until well combined. Place the filling in the refrigerator to chill until needed.
To make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat together sugar, brown sugar, butter, and peanut butter on medium speed until light and fluffy, about 2-3 minutes. Add egg and vanilla and beat on medium-low speed until completely incorporated. Add baking soda and mix for a few seconds until combined. Stir in the flour and cocoa and mix on low speed until the dough comes together. (If it’s really crumbly, you can add a teaspoon or two of milk to help it clump together.)
Turn the dough out onto a large cutting board and roll it into a large log of even thickness. Slice the dough into 20 equal pieces. Remove the peanut butter filling from the refrigerator and divide it into 20 pieces, each one slightly larger than a teaspoon. Roll each portion of the peanut butter filling into a ball.
To shape the cookies, take one piece of chocolate dough and flatten it between your palms into a circle about 3-4 inches wide. Place a piece of the peanut butter filling in the center of the circle, and wrap the sides of the dough up around the filling, pinching them together to form a ball. Dip the top side of the cookie in granulated sugar and place the cookie, sugared side up, on a cookie sheet. Press down with your hand to flatten it out slightly. Repeat with remaining cookies.
Bake for 8-10 minutes, or until edges are slightly cracked and the cookies are set. Let cool on the cookie sheets for a few minutes, then transfer to a cooling rack to cool completely.
Makes 20 cookies.
Source: Slightly adapted from The Baker Upstairs via I Heart Nap Time.