We all know that chocolate and peanut butter are a match made in heaven, and these peanut butter stuffed chocolate cookies are no different.
The peanut butter oozes out of these cookies, and the best thing is that the chocolate cookies are delicious on its own, so if you’re in a rush, you can omit the peanut butter filling. But let’s be real, you won’t want to.
These cookies are very easy to make, but they do require chilling the dough and the filling. It’s best to make sure there’s room in your refrigerator and freezer. If you don’t chill the cookies before baking, they will spread unevenly and the peanut butter will ooze out onto the baking sheet.
Add two sticks of softened butter to your stand mixer and mix until creamy. Add the white and brown sugar and mix until light and fluffy, about two minutes or so.
One at a time, add in the eggs, waiting for the first egg to be incorporated before adding the second. Incorporate the vanilla extract and peanut butter. Scrape down the sides of the bowl every so often while mixing, but make sure the mixer is off while you do this.
Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until combined. Do not overmix.
Cover it with plastic wrap and refrigerate for two hours.
In a medium-sized bowl, add in the peanut butter and salt.
Sift in the powdered sugar and mix with your hand mixer until combined.
Cover the mixture and place it in the refrigerator for two hours.
Scoop the peanut butter mixture onto a baking sheet lined with Gefen Parchment Paper and freeze for one hour.
Take the dollops of peanut butter out of the freezer and roll them into balls. Return to the freezer for another hour.
Take about two and a half inches of the cookie dough and flatten it, then add one ball of peanut butter on top. Roll the dough together, covering the peanut butter. Add more dough if needed. Continue until all the dough and peanut butter balls are assembled.
Freeze the dough balls for an hour.
Preheat the oven to 350 degrees Fahrenheit and line your baking sheet with a silicone baking mat.
Bake the cookies for 16 minutes.
It’s very important not to skip the chilling process. Yes, it’s time-consuming, but if you don’t chill your dough and the peanut butter filling, the cookie will not hold its shape while baking. Thus, you’ll end up with a cookie twice the size of what you’d expect, and it won’t be the soft and chewy cookie you’re looking for.
When adding the flour, make sure you don’t just scoop it out of the container with the measuring cup because you could end up with more flour than needed. When measuring flour, always always use the spoon and leveling method.
These cookies freeze well. You can roll up the chocolate dough in parchment paper and freeze for up to 6 months. You can also assemble the chocolate and peanut butter on a baking sheet and freeze that as well. Make sure you cover it tightly.
More information on OrliesKitchen.com