Peanut Butter stuffed Chocolate Cookie

Chewy Cookie with a slight Crunch and loaded to the max with smooth Peanut Butter center. When you enjoy fresh from the oven these will literally melt in your mouth!

Chocolate stuffed Peanut Butter Cookies

• 1/2 Cup Creamy Peanut Butter
• 3/4 Cup Powdered Sugar
• 1 1/2 cups Flour
• 1/2 cut (dark) cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup butter (room temperature)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup (optional) mini chocolate chips for topping)

1. Make your Peanut Butter Filling …mix together the peanut butter and powdered sugar until combined. Roll into 12 Tablespoon sized balls & set on wax paper and pop into the freezer while you make the dough
2. Using a stand mixer with the paddle attachment – beat the butter and both sugars together until creamy and pale. Then, mix in the egg and vanilla extract. Beat well to combine.
3. Add flour, cocoa powder, baking soda, and salt to the bowl and gently whisk before adding into the wet ingredients. Beat until the dough forms.
4. Use a large cookie scoop to scoop out 12 portions of chocolate cookie dough. Flatten a chocolate dough ball and add a peanut butter ball to the center. Shape the chocolate dough over the peanut butter filling, covering it completely and roll into a ball. Continue until all cookies are shaped.
5. Place cookies onto a lined pan and chill in the refrigerator for at least 30 minutes. (NOTE – at this point you could even pause. These cookies can be covered and frozen or stored in the fridge for up to a day before you are ready to bake. If baking from frozen, add another 2 minutes to the bake time).
6. Pre-heat the oven to 350 F. Line a baking sheet with a silicone mat or parchment paper.
7. Arrange 6 chilled cookie balls onto the baking sheet. Bake for 12-15 minutes. Remove cookies to a cooling rack and top with a few mini chips while still hot. Repeat with the remaining dough.