PEANUT BUTTER CHOCOLATE STUFFED COOKIES
- 17 tsp peanut butter creamy classic, without sugar
- 110 g (1/2 cup) unsalted butter room temperature
- 1 tsp vanilla paste or vanilla extract
- 100 g (1/2 cup) brown sugar
- 60 g (1/4 cup) caster sugar
- 1 (50 g) egg small size, room temperature
- 40 g (1/3 cup) unsweetened cocoa powder
- 180 g (1+1/2 cup) all purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 60 g (1/3 cup) chocolate chips
- Spoon 17 large teaspoons of peanut butter onto a lined tray and put in freezer for 30 minutes or until frozen. Meanwhile make cookie dough.
- In a large bowl place butter, vanilla brown sugar, caster sugar and mix with a spatula until creamy.
- Add egg and combine.
- In a medium size bowl, sift together: flour, cocoa, salt, baking soda and mix until well combined.
- Incorporate flour mix in two times into butter mix: don't over mix the batter if you want to get soft cookies!
- Add chocolate chips and combine.
- Put cookie dough in refrigerator for about 30 minutes (you can leave in the fridge for 24 hours).
- Use a 5cm ice cream scoop to scoop cookie dough into ball, flatten the ball, place in the center one frozen peanut butter scoop, fold the cookie dough edges to seal well and roll into a ball.
- Repeat until finish all cookie dough. You'll get about 16-17 cookies.
- Place 6 cookie balls onto a lined baking sheet and bake in preheated fan oven (upper and lower heat) at 180°-350°F for 9 minutes.
- Remove from the oven and immediatley, when still hot, place some chocolate chips on top.
- Wait about 10 minutes to remove cookies from the baking sheet and cool them down completely on a wire rack.
For this recipe I’ve used traditional creamy Peanut Butter without sugar, with its classic creamy and thick consistency. Pay attention with the organic peanut butter versions, they often are very runny and won’t work in this recipe.
I didn’t add sugar in my peanut butter filling because I prefer the original peanut flavor that matches perfectly with the dark chocolate cookie dough; but if you prefer a more sweet taste, you can consider to add some powdered sugar according to your taste.
Remember to roll quickly your cookie balls because peanut butter defrost quickly at room temperature!
For shooting this recipe I’ve refrigerate the cookie dough for about 30 minutes, but when I made these cookies before, I’ve often refrigerated the dough for even 24 hours and always turned out amazing….the more your refrgierate your dough, the better your cookies will turn out! Well, don’t refrigerate it more than 36 hours.
These cookies are the perfect treat for chocoholic people because the chocolate flavor is pretty intense (don’t worry, it’s not too much!) and it matches perfectly with the peanut flavor!