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Chocolate Peanut Butter Filled Cookies

Irresistibly Chewy Chocolate Peanut Butter Filled Cookies

Delicious Chocolate Peanut Butter Filled Cookies perfect for any cookie lover.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peanut Butter Filling
  • 1 cup Peanut Butter Substitute with almond butter for a different taste.
  • 1 cup Powdered Sugar Can be replaced with coconut sugar for a less processed option.
  • 1 teaspoon Ground Cinnamon Omit if desired for a more straightforward peanut butter taste.
For the Cookie Dough
  • 2 cups All-purpose Flour Gluten-free flour blends can be used for a gluten-free version.
  • ½ cup Dutch Process Cocoa Powder Regular cocoa powder can be used but may yield a different taste.
  • 1 teaspoon Baking Soda Ensure it's from a fresh container for best results.
  • ½ teaspoon Salt Kosher salt is a good option.
  • ½ cup Unsalted Butter Can be substituted with coconut oil for a dairy-free option.
  • ½ cup Brown Sugar Light or dark brown sugar can be used interchangeably.
  • ½ cup White Granulated Sugar Reduce the amount for a less sweet cookie.
  • 1 teaspoon Pure Vanilla Extract Substitute with vanilla bean paste for a more robust flavor.
  • 2 large Eggs Room temperature eggs are recommended for better blending.
  • 1 cup Semi-sweet Chocolate Chips Dark chocolate chips can be used for a richer taste.

Equipment

  • microwave
  • Mixing bowls
  • Cookie Scoop
  • Baking Sheets
  • Parchment paper
  • Wire Rack

Method
 

Instructions
  1. In a microwave-safe bowl, gently heat 1 cup of peanut butter on high for about 20-30 seconds, just until warm. Stir in sifted powdered sugar and a pinch of ground cinnamon until silky and smooth. Spoon out small dollops (about 1 tablespoon each) onto wax paper and freeze for at least 1 hour until firm.
  2. In a large mixing bowl, sift together 2 cups of all-purpose flour, ½ cup of Dutch process cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. In a separate bowl, mix ½ cup of melted unsalted butter with ½ cup of brown sugar, ½ cup of granulated sugar, 1 teaspoon of pure vanilla extract, and 2 large eggs until well combined. Gradually combine the dry and wet mixtures, then fold in 1 cup of semi-sweet chocolate chips.
  3. Preheat your oven to 350°F (175°C), and let the cookie dough rest for about 10 minutes to firm up slightly. With a 2-TBSP cookie scoop, portion out the dough and roll it into balls. Press your thumb gently into the center of each ball to create an indent, then place a frozen peanut butter dollop inside and encase it completely with the dough, forming a smooth ball.
  4. Line two baking sheets with parchment paper, placing 6 cookie balls per sheet to allow for spreading. Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are set but the center is still soft. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack.
  5. Once cooled, enjoy your Chewy Chocolate Peanut Butter Filled Cookies with a glass of cold milk or a steaming cup of coffee.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, chill the dough if it feels too sticky and ensure ingredients are at room temperature for better blending.

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