Peanut Butter Stuffed Cookies

Peanut butter stuffed chocolate cookies are a delectable treat that perfectly combines rich chocolate flavours with the creamy, nutty essence of peanut butter. These soft, chewy cookies are first baked to perfection, with a dough infused with cocoa, then delicately envelop a generous dollop of smooth peanut butter at their core. As you bite into them, the warm, melty centre offers a delightful contrast to the crisp outer layer, making each mouthful an indulgent experience. With their sweet and salty harmony, these cookies are an absolute crowd-pleaser, perfect for sharing with friends or savouring all on your own.

How to assemble the Peanut Butter Stuffed Cookies:

1. Scoop medium sized balls of the cookie dough into your hand, gently roll between your palms to create a smooth ball.

2. Using your thumb, press a crater into the center (Don't press too deep). Retrieve one dollop of the peanut butter filling and press it into the crater, fold the dough over the peanut butter filling so there is no peanut butter filling showing.

3. Roll the cookie dough gently between your palms to create a smooth ball (Make sure all the peanut butter filling is covered).

4. Refrigerate the cookie balls for 30-45 minutes.

5. Preheat the oven to 190°C and line 2 baking trays with parchment paper. Place the cookies onto the lined baking trays, evenly spaced.

6. Bake for 10-13 minutes. Allow the cookies to cool.

7. Enjoy!

Baking Tips:

• Peanut Butter: I highly recommend using regular smooth peanut butter instead of all-natural varieties, as all-natural peanut butter could potentially separate or spread, which may affect the texture and overall enjoyment of your delicious creations.

• Don’t over mix: Overmixing the cookie dough can result in dense and dry cookies. To achieve the perfect texture and taste, it’s essential to mix the ingredients only until they are just combined.

• Chill the dough: I always highly recommend refrigerating your cookie dough for 30-45 minutes, as this helps prevent the cookies from spreading too much while they bake in the oven. Chilling the dough not only improves the texture but also enhances the overall flavour of the cookies.

• Freeze the peanut butter filling: Freezing the peanut butter filling can significantly help and streamline the assembling process, making it not only far easier but also much less messy overall.

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Peanut Butter Stuffed Cookies

Yield: 18 Cookies

Author: Chloe Sims

Prep time: 40 MinCook time: 13 MinInactive time: 1 H & 30 MTotal time: 2 H & 23 M

Perfectly combines rich chocolate flavours with the creamy, nutty essence of peanut butter.

Ingredients

Peanut Butter Filling

• 250g Creamy Peanut Butter
• 60g Powdered Sugar (Sifted)
• 1/2 Tsp Vanilla Extract

Chocolate Cookie

• 225g Unsalted Butter (Softened)
• 250g Granulated White Sugar
• 100g Brown Sugar
• 1 Egg
• 1 Egg Yolk
• 1 1/2 Tsp Vanilla Extract
• 375g Plain Flour
• 50g Cocoa Powder
• 2 Tbsp Cornstarch
• 1 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1/4 Tsp Salt
• 170g Dark Chocolate Chips

Instructions

Peanut Butter Filling

1. Combine all of the peanut butter filling ingredients in a medium bowl.
2. Spoon 18 even dollops of the mixture onto a lined chopping board or baking tray.
3. Freeze for 1 hour to overnight.

Peanut Butter Stuffed Cookies

1. In a large mixing bowl, cream the butter and both sugars until light and fluffy.
2. Add the egg, egg yolk and vanilla, beat again until smooth.
3. In a separate medium bowl, sift and whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda and salt.
4. Gradually add the dry ingredients to the wet and fold together using a spatula until just combined. Fold the dark chocolate chips into the mixture (Try not to overmix).
5. Cover the dough with plastic wrap and chill for 30 minutes.
6. Scoop medium sized balls of the cookie dough into your hand, gently roll between your palms to create a smooth ball.
7. Using your thumb, press a crater into the center (Don't press too deep). Retrieve one dollop of the peanut butter filling and press it into the crater, fold the dough over the peanut butter filling so there is no peanut butter filling showing.
8. Roll the cookie dough gently between your palms to create a smooth ball (Make sure all the peanut butter filling is covered).
9. Refrigerate the cookie balls for 30-45 minutes.
10. Preheat the oven to 190°C and line 2 baking trays with parchment paper.
11. Place the cookies onto the lined baking trays, evenly spaced.
12. Bake for 10-13 minutes. Allow the cookies to cool.
13. Enjoy!

Notes

Peanut Butter: I highly recommend using regular smooth peanut butter instead of all-natural varieties, as all-natural peanut butter could potentially separate or spread, which may affect the texture and overall enjoyment of your delicious creations.

Don’t over mix: Overmixing the cookie dough can result in dense and dry cookies. To achieve the perfect texture and taste, it’s essential to mix the ingredients only until they are just combined.

Chill the dough: I always highly recommend refrigerating your cookie dough for 30-45 minutes, as this helps prevent the cookies from spreading too much while they bake in the oven. Chilling the dough not only improves the texture but also enhances the overall flavour of the cookies.

Freeze the peanut butter filling: Freezing the peanut butter filling can significantly help and streamline the assembling process, making it not only far easier but also much less messy overall.

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