Peanut Butter Stuffed Chocolate Cookies

5 from 2 votes

These are worth the effort! It's like a peanut butter cup in cookie form.

Prep Time20

Total Bake Time20

Freezer Time1

Total Time1 40

Course: Cookies, Nuts

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 185kcal

Add the powdered sugar and the peanut butter to a bowl and mix until smooth. After the powdered sugar has been incorporated with the peanut butter, I mix it at medium speed for a minute or two. I have a smaller sheet pan that will fit into my freezer, so I line it with parchment paper. Using a small cookie scooper, I make 1" balls of the peanut butter filling and place the peanut butter balls in the freezer. It takes 30 minutes to an hour for the peanut butter balls to harden.

Weigh or measure the brown sugar into a bowl and set it aside. In another bowl, weigh or measure the flour, cocoa powder, baking soda, and salt, and run a whisk through to blend. Turn the oven to 350°F (175°C or 180°C) so it has time to preheat. Line 2 cookie sheet pans with parchment paper.
Cream the butter at a medium mixer speed for 2 minutes. Add the light brown sugar and mix at a medium mixer speed for 2 to 3 minutes. Now add the peanut butter and mix until light and creamy. I stopped the mixer and scraped down the sides. Then, I added the vanilla extract and the egg and egg yolk until mixed. Reduce the speed to low and add the flour mixture to the wet ingredients about a quarter at a time.
Take the peanut butter balls out of the freezer. I used a medium cookie scoop to scoop out a level amount of the cookie dough and flattened it in my hand. You want it big enough to wrap around one of the peanut butter balls. I finished by making them into a ball in my hands. Place on a cookie sheet pan lined with parchment paper. I placed nine assembled cookie balls onto the pan.
I placed a piece of parchment paper over one of the cookie balls and, using a flat-bottomed drinking glass, pressed down slightly to flatten it a little so it was not a ball. Bake for 8-10 minutes at 350°F (175°C or 180°C) and leave on the pan for a minute once out of the oven before moving to a cooling rack. I sprinkled a pinch of sugar on top while the cookies were still hot.