Peanut Butter Stuffed Chocolate Cookies
Recipe
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Prep Time: 15 min
- 1 cup unsalted butter, softened
- 1 cup granulated white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup dark cocoa powder I used Hershey’s Dark
- 2 tsp vanilla extract
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp salt
- 1 cup cake flour
- 1½ cups all-purpose flour
- 2 1/2 cups semi chocolate chips, or chunks
- Peanut butter, i used jif
- When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- When baking your cookies, try not to crowd your pan as your cookies will spread. For this recipe, I usually bake 3 cookies at a time.
- I often bake ugly looking cookies (LOL). To avoid ugly cookies, and to create uniformed cookies, I take a cup or cookie cutter and place it over each cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
Bake Time: 10 min
Yields: 8-10 cookies
What you need
Cookies
What to do
1. Mix butter and sugars in a stand mixer, with paddle attachment. Hand mixer works fine too. Mix for about 30 seconds on low/medium speed.
2. Add eggs and vanilla extract, mix on low and mix well. Sift in dry ingredients, mix until you can see no more flour. Add chocolate chips. Fold with a spatula. Cover and chill for 2 hours (overnight preferred).
3. Place 1 tsp of pb (one for each cookie. recipe calls for 8-10 cookies) on parchment paper and chill in freezer for 20 minutes.
4. Preheat oven to 400 degrees. Scoop and place cookies 2 inches apart from each other on a cookie sheet (about 4 per sheet), lined with parchment paper. Press each cookie in the middle with your thumbs and plug one chunk of cold peanut butter into the dough. Mold the dough around the peanut butter and form the dough into a tall ball (this helps the cookies bake and stand up a little taller during baking, and results in thicker cookie). I pinch little dimples into the dough as well- this also gives the cookie that classic New York style look!
5. Bake for 10 – 12 min (0vens vary, could take longer to bake. Cookies should be puffed up on the top, with no more shine, and edges crispy). Sprinkle with sea salt fresh out of the oven. Feel free to plug in more chocolate chips after baking. (see tips below for shaping freshly baked cookies!)
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Add eggs and vanilla extract, mix on low and mix well. Sift in dry ingredients, mix until you can see no more flour. Add chocolate chips. Fold with a spatula. Cover and chill for 2 hours (overnight preferred).
3. Place 1 tsp of pb (one for each cookie. recipe calls for 8-10 cookies) on parchment paper and chill in freezer for 20 minutes.
4. Preheat oven to 400 degrees. Scoop and place cookies 2 inches apart from each other on a cookie sheet (about 4 per sheet), lined with parchment paper. Press each cookie in the middle with your thumbs and plug one chunk of cold peanut butter into the dough. Mold the dough around the peanut butter and form the dough into a tall ball (this helps the cookies bake and stand up a little taller during baking, and results in thicker cookie). I pinch little dimples into the dough as well- this also gives the cookie that classic New York style look!
5. Bake for 10 – 12 min (0vens vary, could take longer to bake. Cookies should be puffed up on the top, with no more shine, and edges crispy). Sprinkle with sea salt fresh out of the oven. Feel free to plug in more chocolate chips after baking. (see tips below for shaping freshly baked cookies!)
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
