Chocolate Peanut Butter Stuffed Cookies recipe:- Rich chocolate cookies that are packed with a surprise composed of creamy peanut butter! As of late, these peanut butter loaded chocolate cookies have become my favourite cookie, and I have no doubt that you are going to adore them just as much as I do!
Chocolate Peanut Butter Stuffed Cookies recipe
In my opinion, there is no better way to greet the beginning of a new week than by posting a recipe for cookies. This is not just any cookie recipe; rather, it is a hearty chocolate cookie that has a peanut butter surprise in it.
On this chilly and rainy Monday, I am going to provide you with a chocolate cookie that is loaded with peanut butter. This delicacy contains not one but two distinct kinds of chocolate, as well as a filling that is extremely creamy and peanut butterly. There is no need to worry about stealing Reese’s cups from your child’s plastic pumpkin tomorrow night since this peanut butter and chocolate combination is so delicious that it puts those orange-wrapped candies to shame.
I used my favourite recipe for double chocolate chip cookies as the basis for the chocolate cookie section of this recipe. However, I made a few adjustments to the dough in order to make it more solid so that it could accommodate a peanut butter filling.
In order to make the dough easier to work with and mould around the peanut butter filling, you will need to refrigerate it for a short period of time. This will also prevent the dough from spreading too much in the oven and causing all of that delicious peanut butter to escape.
Several things that I would want to bring to your attention that are truly good practices for virtually every cookie recipe to follow:
When you are baking cookies, you should avoid placing cookie dough on a cookie sheet that is still warm from the oven. This might cause the cookies to spread out too much since the dough begins to cook and melt before it is ready.
You should get all of your cookie dough balls ready, and in between batches, you should keep the dough in the refrigerator to cool while the other batches are cooking together. When the dough is lower in temperature, it will stretch out less when it is being baked.
The peanut butter filling makes me think of a fudge that is really creamy, or perhaps even of the recipe that I use for my buckeye. The recipe calls for only three components: you will combine all of the ingredients, pour the filling into scoops that are about the size of two teaspoons, and then place the mixture in the freezer while you start preparing the chocolate cookie dough. During the process of scooping it, it could appear to be a small quantity of filling; but, you will discover that you require a significant amount of cookie dough in order to cover it.
Even though this recipe yields a large amount of dough, it only yields 18 cookies. On the other hand, these are enormous, thick cookies that are superior to those made in a bakery and are extremely decadent.
Ingredients
PB filling:
½ cup (128 g) creamy peanut butter
¼ cup (31 g) powdered sugar
½ teaspoon vanilla extract Cookies:
1 cup (226 g) unsalted butter softened to room temperature
1 ¼ cup (250 g) brown sugar firmly packed
½ cup (100 g) granulated sugar
2 large eggs room temperature preferred
1 ½ teaspoons vanilla extract
2 ⅓ cup (290 g) flour
½ cup (50 g) cocoa powder
1 Tablespoon cornstarch
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
¾ cup (170 g) mini chocolate chips optional
½ cup (85 g) semisweet chocolate chips for tops of cookies, optional
Recommended Equipment
2-teaspoon cookie scoop
Mixing bowls
1 ½ Tbsp cookie scoop
Instructions
Peanut Butter Filling
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Prepare your peanut butter filling first by combining peanut butter, sugar, and vanilla in a medium-sized bowl and stirring until all ingredients are well-combined.½ cup (128 g) creamy peanut butter,¼ cup (31 g) powdered sugar,½ teaspoon vanilla extract
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Drop peanut butter mixture by 2 teaspoon-sized scoops onto a wax paper lined cookie sheet. Place in freezer to chill while you prepare your cookie dough.
See Also: Stuffed Butternut Squash
Chocolate Cookie Dough
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Combine softened butter and sugars in large bowl or in the bowl of a stand mixer. Beat together until well-combined.1 cup (226 g) unsalted butter,1 ¼ cup (250 g) brown sugar,½ cup (100 g) granulated sugar
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Add eggs, one at a time, stirring well after each addition. Stir in vanilla extract.2 large eggs,1 ½ teaspoons vanilla extract
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In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, salt, and baking soda.2 ⅓ cup (290 g) flour,½ cup (50 g) cocoa powder,1 Tablespoon cornstarch,1 teaspoon baking powder,½ teaspoon baking soda,¾ teaspoon salt
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Gradually add dry ingredients to wet, stirring well until ingredients are well incorporated.
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Stir in mini chocolate chips.¾ cup (170 g) mini chocolate chips
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Cover bowl with cling wrap and chill for 30 minutes.
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Once dough is nearly done chilling, preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
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Remove cookie dough from refrigerator and peanut butter filling from the freezer.
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Use a 1 ½ Tbsp-sized cookie scoop and scoop a portion of cookie dough.
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Make a crater in the center of the dough with your thumb and gently press a frozen dollop of peanut butter filling in the center.
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Take another scoop of cookie dough and cover the peanut butter filling. Roll the dough around the filling until you have a smooth ball of cookie dough with no peanut butter showing.
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Place on prepared cookie sheet and bake on 375F (190C) for 13 minutes.
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Once cookies have baked, remove from the oven and within 3 minutes of removing from the oven, gently press additional chocolate chips onto the top.½ cup (85 g) semisweet chocolate chips
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Allow cookies to cool completely on cookie sheet.
Nutrition
