Ingredients

	Peanut Butter Filling
	3/4 cup Peanut butter
	3/4 cup (112 g) Powered sugar
	Cookie Dough
	1/2 cup (1 stick) Butter-room temperature
	1/4 cup Peanut butter
	1 cup Light brown sugar
	1 egg + 1 egg yolk Eggs
	1 tsp Vanilla extract
	1/2 cup (50 g) Cocoa power
	1/2 tsp (3 g) Kosher salt
	1/2 tsp (2 g) Baking soda
	1 1/2 cup (180 g) All-purpose flour
	Topping
	A pinch on top Sugar

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Peanut Butter Stuffed Chocolate Cookies

Name: Peanut Butter Stuffed Chocolate Cookies
Prep time: 40 min
Total time: 1 h
Ingredients: Peanut butter: 3/4 cup; Powered sugar: 3/4 cup (112 g); Butter-room temperature: 1/2 cup (1 stick); Peanut butter: 1/4 cup; Light brown sugar: 1 cup; Eggs: 1 egg + 1 egg yolk; Vanilla extract: 1 tsp; Cocoa power: 1/2 cup (50 g); Kosher salt: 1/2 tsp (3 g); Baking soda: 1/2 tsp (2 g); All-purpose flour: 1 1/2 cup (180 g); Sugar: A pinch on top

Cuisine:

American

Depending on the size of your peanut butter balls will determine how many cookies it makes. I would figure 21-24 cookies. Prep time does not include freezer time.

1 hour
Medium

Ingredients

Peanut Butter Filling
3/4 cup Peanut butter
3/4 cup (112 g) Powered sugar
Cookie Dough
1/2 cup (1 stick) Butter-room temperature
1/4 cup Peanut butter
1 cup Light brown sugar
1 egg + 1 egg yolk Eggs
1 tsp Vanilla extract
1/2 cup (50 g) Cocoa power
1/2 tsp (3 g) Kosher salt
1/2 tsp (2 g) Baking soda
1 1/2 cup (180 g) All-purpose flour
Topping
A pinch on top Sugar

Directions

I have a co-worker who loves peanut butter and chocolate together and has a birthday coming up at the end of the month. I am her birthday buddy which means I need to make a treat for the whole staff but it has to be the birthday person’s favorite food combination. She has moved up in the world and recently obtained a great new position at a new company so I am making these for her as an early birthday present before she leaves. I hope she likes them….and so sad to see her go.

Adapted from Cookies and Cups

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Steps

1 Done	Peanut Butter Filling Add powdered sugar and the peanut butter into a bowl and mix till smooth on medium speed for a couple of minutes (I use a stand mixer with the paddle attachment). I have a smaller sheet pan that will fit into my freezer so I line it with parchment paper and make 1" balls of the peanut butter filling and place the peanut butter balls into the freezer. (I am making a double batch that is why I have so many peanut butter balls)
2 Done	Turn oven on to 350° so it has time to preheat.
3 Done	Chocolate Cookie Mix In a stand mixer with paddle attachment mix the room temperature butter, light brown sugar, and peanut butter together on medium speed (my Kitchen Aid I did setting 6) till light and creamy about 2 minutes. I stopped the mixer and scraped down the sides. I added the vanilla extract and egg + egg yolk till mixed. I dropped the speed down and slowly added the cocoa powder, salt, and baking soda then returned the speed to medium for a minute till smooth.
4 Done	Drop the speed back down to low and slowly add the flour and mix till combined.
5 Done	Take the peanut butter balls out of the freezer. I used a medium cookie scoop and scooped out a leveled amount of the cookie dough and flattened it in my hand so it was big enough to wrap around 1 of the peanut butter balls. Place on a cookie sheet pan that has been lined with parchment paper. They do not spread much but leave about 1 1/2 " between the cookies.
6 Done	I took a drinking glass bottom and evenly pressed down slightly to flattened it a little so they are not a ball. I took a pinch of the sugar and sprinkled it on top just before putting into the oven. Bake for 8-10 minutes and leave on the pan for a minute after getting out of the oven before moving to a cooling rack.