Peanut Butter Filled Chocolate Cookies

Can I interest you in some cookies?

It's been snowing for the last couple of days here in Portland and it's actually sticking!  That means that the whole city is pretty much shut down.  Some people are frustrated but I am loving it!  It's a great excuse to stay inside and be cozy.  Also, it's a great excuse to make cookies.  Peanut butter cookies that is.

These cookies are unreal.  They are chocolatey on the outside and filled with a soft peanut butter filling. Kind of like a baked Reese's!  I used our Honey Pretzel Peanut Butter so there was an added salty crunch from the pretzels.

These cookies have quite a few steps so my patience was definitely tested.  But I assure you, they are well worth the effort.  Enjoy!

Peanut Butter Filled Chocolate Cookies-
Inspired by HungryGirlPorVida

-1.5 cups of flour
-1/2 cup of cocoa
-1/2 teaspoon baking soda
-1/4 teaspoon kosher salt
-1/2 cup unsalted butter, softened
-1/2 cup sugar
-1/2 brown sugar
-1 large egg, room temperature
-1 teaspoon vanilla extract
-1/2 cup Wild Friends Honey Pretzel Peanut Butter
-2/3 cup confectioners sugar

Line 2 baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.  Set aside.

In a stand mixer or with a hand mixer, cream butter on medium speed until smooth.  Add sugars until creamy.  Next add the egg and vanilla extract, mix well.

Add dry ingredients to the butter/sugar mixture and mix until the dough just starts to come together. Cover and stick in the refrigerator for 30 minutes.

Will that dough is chilling, mix the peanut butter and confectioners sugar.  If the peanut butter is hard, stick in a microwavable bowl for 30 seconds to soften.  Once combined, this peanut butter dough should be fairly firm.  With this dough, make teaspoon size dough balls and place on a plate, stick in the refrigerator until ready to use.

Preheat oven to 350 degrees.

After the cookie dough is chilled, measure out 2 heaping tablespoons worth of dough and roll into balls. Place them on a plate and stick in the fridge for 10 minutes.

Remove the cookie dough balls from the freezer and the peanut butter dough balls from the refrigerator. With your hand, bottom of a cup, or a rolling pin, flatten the peanut butter dough ball and place a ball of peanut butter dough in the middle of the cookie dough.  Wrap the cookie dough around the peanut butter dough and seal, then roll into a uniform shape ball.  Place cookies on baking sheet and flatten slightly with the palm of your hand.  Place the finished cookies on the baking sheet back in the freezer for 5-10 minutes, this will keep them from spreading too much in the oven.

Remove cookies from the freezer and bake for about 12 minutes.  The tops and edges will crack a bit and the dough should be dry to touch, not overly gooey.  Remove from the oven and cool cookies on a cooling rack.


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