Peanut Butter-Stuffed Chocolate Cookies

You know what I love about American food culture?

We’re are convinced that the best kind of food is STUFFED. For example: baked potatoes are better stuffed with sour cream & bacon. Pizza crust is better stuffed with cheese. I feel like I should also mention the monstrosity of a “turducken” was invented here. It’s so American, and I freakin’ love it. Stuffed is better – so why not apply it to dessert?

These are soft brownie-like cookies with a glorious & gooey (I hate myself for using that word) peanut butter filling. They’re not pretty on the outside, but bite into them and you’re like “OKAY GIRL, YOU CUTE, I SEE YOU.”

My closing point: these are basically Reeses Cups in cookie form, and you need to make them.

Ingredients

Filling:

  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar

Cookies:

  • 1 stick butter, unsalted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/3 cup creamy peanut butter
  • 1 tbsp milk
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions

  1. In a small bowl, stir together the peanut butter and powdered sugar. It’s supposed to be fairly dry. Set it in the fridge.
  2. Preheat oven to 375 degrees.
  3. In another small bowl, stir together the flour, cocoa powder, baking soda, and salt.
  4. In separate large bowl, beat together the butter, sugars, and peanut butter until smooth. Then, add your milk, egg, and vanilla until just combined. You can do this by hand or in a stand mixer with the paddle attachment.
  5. Start to incorporate your dry ingredients into the wet. Do so in batches. If the dough is crumbly and not coming together, you can add a bit more milk as needed.
  6. Take your filling mixture out of the fridge and set next to the cookie dough bowl. Using your hands, roll cookie dough into balls, about 2 tbsp in each. Flatten it gently into a thick disk & place on the cookie sheet. Repeat until all your dough is in flat circular disks.
  7. Using your hands, start rolling the filling into balls, about 1/2 the size of the cookie dough balls. Repeat & make enough to fill each cookie.
  8. Take a ball of filling, and place into the center of a flat cookie dough round. Wrap the dough around the filling until you can’t see the peanut butter. Shape it into a ball, then flatten gently with your hand or a cup. Repeat this for all the cookies. (This sounds like a lot of work, but it’s easy & quick once you get the hang of it).
  9. Once you have all cookies & stuffed and ready on the baking sheet, place in the oven for 10 minutes. Let them cool before serving.

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