Peanut Butter Stuffed Chocolate Cookies

Ingredients You Will Need

PEANUT BUTTER FILLING

• Peanut butter - creamy
• Powdered sugar

COOKIE DOUGH

• Unsalted Butter
• Light brown sugar
• Peanut butter - creamy
• Vanilla extract
• Egg
• Egg yolk
• All-purpose flour
• Cocoa power (Guittard Cocoa Powder)
• Kosher salt
• Baking soda

TOPPING

• Sugar

Making Stuffed Cookies

I start by getting all the prep work done before I start to make the cookies. If I do not have all the ingredients around my bowl, it will never fail that I will miss something that should have gone into making the cookies.

Making the Peanut Butter Balls

Weigh or measure the powdered sugar into a bowl and set it aside. I also measure the peanut butter and add it to the mixer bowl.

I also have a small ¼ sheet pan that I line with parchment paper for the freezer.

With the peanut butter in the mixer bowl, add the powdered sugar right on top. Start with the lowest setting on your mixer until the powdered sugar is incorporated.

Turn the mixer speed to a medium speed and mix until you have a smooth consistency.

Using a small scooper, I scooped out some of the blended peanut butter and added it to the palm of my hand.

Just roll the blended peanut butter in your hand to form small balls. Try to make them about 1" in size. But no worries; you can cut down larger ones if you need to. Try to get at least 18 balls.

Add the pan of the blended peanut butter balls to your freezer and leave them there for about an hour.

Prepping for the Chocolate Cookie Dough

I start by weighing or measuring the brown sugar into a bowl and setting it aside. Then, in another bowl, I weigh or measure the flour. Use the Tare button on your scale and add the cocoa powder, baking soda, and salt. Use a whisk to blend the dry ingredients together.

Mixing the Chocolate Cookie Dough

I cube the butter and add it to the mixer bowl. You want to cream the butter on a medium mixer speed for about 2 to 3 minutes.

Next, add the brown sugar and mix it with the creamed butter. This takes about 2 to 3 minutes. This is based on the brown sugar not having hard clumps. It will take long if it does.

Next, blend the peanut butter with the sugar-butter combination.

Now, add the vanilla extract, egg, plus egg yolk and mix them together. This will really start to look creamy.

I scrape down the bowl and across the bottom. I turn the mixer on for about 15 seconds to make sure everything is mixed to this point.

Turn the mixer on a low speed and add the flour-cocoa mixture about a quarter at a time until it is fully mixed into the wet ingredients. Scrape down the bowl and turn the mixer on to blend everything.

Time to stuff the cookies!

Stuffing and Baking the Cookies

Turn the oven on to 350°F (175°C or 180°C), so it has time to preheat.

Line 2 cookie sheet pans with parchment paper.

Using a medium cookie scooper, add a scoop of cookie dough to the palm of your hand and flatten it out.

Some of my balls were a little bigger than others, so I cut a little away, and I will add all the cut-away peanut butter to make an extra peanut butter ball for stuffing. I try to get 18 to 20 cookies. Lay a ball of peanut butter in the middle of the flattened cookie dough.

Wrap the chocolate cookie dough around the peanut butter ball. Then, using your hands, form them into a ball and add 9 completed stuffed cookie balls to a prepared sheet pan.

I cut a small square of parchment paper and lay it on top of the cookie-stuffed ball. Using a flat-bottom glass, I press gently down about ¼ of the thickness of the ball. I do this so that the peanut butter spreads through the middle of the cookie and is not just a lump in the middle of the finished cookie.

Bake at 350°F (175°C or 180°C) for 8-10 minutes. I leave them on the pan for a minute or two once I take them out of the oven. I sprinkle a pinch of white sugar on the tops while they are hot so it will stick. Then move them to a cooling rack to finish.

Enjoy!

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