If you need something for a chocolate fix, this is the cookie you need! It is rich in chocolate without being overly sweet. Plus it has a peanut butter filling! These are like rich moist chocolate cake in cookie form. I used the same peanut butter that’s in these ginger snap peanut butter cups.
I love it when I get a bit of the creamy sweet peanut butter mixed with the rich chocolate cookie. It’s simply perfection. The hardest part is waiting for the batter to chill. The good (or bad depending on how you look at it) is that this only makes about a dozen cookies. If you’re making this for a party, you can easily double the recipe.
For the filling, you’ll want to make sure you don’t over fill the cookies. If there’s too much filling, it makes it a bit tricky to seal. To stuff them, you’ll want to roll a small bit of dough into a ball and then flatten it out. Take a small scoop of the peanut butter mixture, about a half a teaspoon, and place it in the center of the flattened out dough. Roll out another ball of dough, flatten it, and then pinch the ends of each side together. If you need to, once all the sides are closed, you can roll the sealed cookie into a ball like shape. These cookies will not rise or spread too much so whatever shape they are when you place them on the cookie sheet is what they’ll be after they’re cooked.
This might be the last chocolatey item that comes out of the kitchen for a while. It’s time for a break, but first…a little slice of heaven.
Peanut Butter Filled Chocolate Cookies
Prep Time: 2 hours 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes
Makes: 12 cookies
For the cookies: 1/2 cup of unsalted butter, room tempuerature 1/2 cup of brown sugar 1 egg, room temperature 1 teaspoon of vanilla 1 cup of white whole wheat flour 2/3 cup of unsweetened cocoa powder 1 teaspoon of baking soda 1/8 teaspoon of salt 2 tablespoons of milk
For the filling: 1/4 cup of natural peanut butter 1/4 cup of powdered sugar
1) In a stand mixer, cream the butter and sugar together. When it has a fluffy consistency, add in the egg and vanilla and mix until everything is well combined. 2) Add in the flour, cocoa powder, baking soda, and salt to the batter. Mix until just combined and then mix in the milk. 3) Chill the dough for at least 2 hours. 4) While the dough is chilling, mix the peanut butter and powder sugar together. 5) Preheat the oven to 350° F and line a cookie sheet with either a silicone mat or parchment paper. 6) Make a one inch ball with the dough and then lightly flatten it. Add about 1/2 a teaspoon of the peanut butter mixture into the center of the dough. Roll another one inch ball of dough and lightly flatten. Take the second flattened dough and gently place over the peanut butter. Pinch the two sides together being careful to close all the gaps. If you want, you can roll the finished cookie into a more ball like shape. 7) Place the sealed cookie on the cookie sheet and bake for 12 minutes. When they're done, let the cookies cool for about 5 minutes on the sheet before transferring to a wire rack to cool completely.