Description
Delight in these rich and indulgent Peanut Butter Stuffed Chocolate Cookies, featuring a creamy peanut butter center encased in a fudgy, cocoa-rich chocolate cookie dough. Perfectly textured with a slightly crisp edge and a soft, gooey center, these cookies combine the best of both worlds for a decadent treat.
Ingredients
Peanut Butter Filling
- ½ cup creamy peanut butter (not natural/oily type)
- 2 tbsp powdered sugar
- 1 tbsp salted butter (softened)
- ½ tsp vanilla extract
Cookies
- 1⅓ cup all-purpose flour
- ½ cup Dutch-processed cocoa powder (unsweetened)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup salted butter (softened)
- ½ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg (room temperature)
- 2 tsp vanilla extract
Instructions
- Prepare the Filling: In a mixing bowl, combine creamy peanut butter, powdered sugar, softened salted butter, and vanilla extract. Mix until the mixture is smooth and evenly blended. Scoop this filling mixture into 14 small balls and place them in the freezer for 20 to 25 minutes to firm up while you prepare the cookie dough.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Set this dry mixture aside for later use.
- Mix Wet Ingredients: Using a handheld mixer, beat the softened butter, granulated sugar, and packed brown sugar together until the mixture is fluffy, slightly pale, and has a bit of graininess. This should take about 2 to 3 minutes and prevents over-creaming which can cause cookies to spread too much.
- Add Egg and Vanilla: Beat in the large room-temperature egg and vanilla extract just until combined. The batter should look smooth and glossy, but be careful not to overmix as over-beating can lead to greasy dough.
- Combine Dough: Gradually add the whisked dry ingredients to the wet ingredients and mix on low speed until no dry streaks remain. The dough should feel soft and slightly sticky but hold together firmly rather than being batter-like.
- Chill Dough: Spread the dough thinly along the sides of the mixing bowl to form an even layer and chill in the refrigerator for 20 to 30 minutes. This makes the dough firmer and easier to shape.
- Preheat Oven and Prepare Sheets: Preheat your oven to 190°C (375°F) and line two baking trays with parchment paper.
- Assemble Cookies: Scoop out the chilled dough into 14 equal balls, about 3 tablespoons (45 grams) each. Flatten each ball slightly, place a frozen peanut butter filling ball in the center, then wrap the dough completely around the filling, sealing it without visible seams. Lightly texture the tops with your fingertips for a natural bakery look. If your environment is warm, chill the assembled dough balls for 10 minutes until firm to the touch.
- Bake: Arrange the dough balls on the lined baking trays, spacing them about 8 cm (3 inches) apart to allow for spreading. Place the trays on the middle oven rack. Bake at 190°C (375°F) for 4 minutes initially, then reduce the temperature to 175°C (350°F) and bake for an additional 6 to 7 minutes.
- Monitor Baking Stages: During baking, note the following changes: 0-4 minutes the dough holds shape with glossy tops; 5-7 minutes edges begin spreading and centers puff; 8-9 minutes edges darken and cracks appear with warming filling; 10-11 minutes edges set and tops wrinkle; 12 minutes maximum cookies are firm but chewy with creamy peanut butter filling.
- Cool Cookies: Remove cookies from the oven and allow them to rest on the baking trays for 10 minutes. They will slightly sink and develop rippled tops during this time. Transfer them to a wire rack to cool completely.
Notes
- Use creamy, not natural or oily type peanut butter for the filling to ensure smooth texture and sealing.
- Chilling the peanut butter balls and dough helps maintain shape and prevents excessive spreading during baking.
- Avoid overmixing the wet ingredients to prevent greasy dough and overly flat cookies.
- Keep an eye on baking times and temperatures as ovens may vary; cookies should have a set edge with soft and glossy centers.
- Spacing cookies about 3 inches apart ensures they don’t merge during baking.
- Resting cookies on the tray post-baking allows the peanut butter filling to set to a creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
