I love cookies and I practically live off peanut butter and chocolate so naturally this recipes appeals to me. I actually found it hiding in my bookmarks a few weeks ago, long forgotten. Scanning the ingredients list I realized I had all that was needed to make these little delightful morsels. I’m very glad I did because they reminded me of how comforting a warm cookie and glass of cold (almond) milk can be. It doesn’t get much better than that.
Taste: Chocolate and peanut butter just taste like happiness.
Texture: The cookies are soft yet slightly crumbly which perfectly contrasts the thick, sticky peanut butter.
Ease: A little more hand-on and time consuming than regular drop-cookies because you have to stuff each cookie and flatten it.
Appearance: Like Reese’s in cookie form.
Pros: Scrumptious, fun, and creative cookie.
Cons: The dough is slightly crumbly, making it a little difficult to work with.
Would I make this again? Yes!
Peanut Butter Stuffed Chocolate Cookies
Adapted from Liv Life
Makes 32 cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, at room temperature
- 1 cup creamy peanut butter, divided
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup powdered sugar
Preheat oven to 375 degrees. Line baking sheets with silicone mats or parchment paper.
In a medium bowl whisk together flour, cocoa, baking soda, and salt. In a separate bowl using an electric mixer, beat the sugars, butter, and 1/4 cup of the peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture, combine well. Set dough aside.
In a small bowl stir together the powdered sugar and remaining 3/4 cup of peanut butter until smooth.
Break of tablespoon-sized pieces of dough and flatten with your hands. Spoon about 2 teaspoons of peanut butter into the center of each dough round. Wrap the chocolate dough around peanut butter center, pressing to seal. Place dough rounds about 2 inches apart on prepared baking sheets. Flatten dough to 1/2-inch thickness with the bottom of a flat spatula or glass. Bake 7-9 minutes, or until set.