Peanut Butter Filled Chocolate Cookies
A chocolate cookie sandwiched with a delicious peanut butter center. These peanut butter filled chocolate cookies are decadent and perfect with a cold glass of milk.
Ingredients
Filling
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 tsp salt
Dough
- 1 1/2 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 10 ounces bittersweet chocolate chopped fine-divided
- 3 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 tbsp vanilla
- 1 cup granulated sugar plus 1/3 cup for rolling
- 2 lg eggs
- 1/2 cup powdered sugar for rolling
Instructions
Filling
- Combine the peanut butter, sugar and salt in a bowl. Use a fork or your hands, stir until thoroughly combined making sure there aren't any dry pockets.
- Divid filling into 16 equal portions. Roll each portion into a ball and place in the freezer for 30 minutes.
Dough
- Preheat oven to 300' and line 2 baking sheets with parchment paper
- Whisk the cocoa, flour, baking powder, baking soda, and salt in a medium bowl. Microwave 6 ounces of chocolate, oil, and butter in another bowl at 50% power for3 minutes, stirring occasionally. Whisk vanilla into melted chocolate until combined.
- Whisk 1 cup granulated sugar and egss in a large bowl until thoroughly combined. Add melted chocolate and whisk until uniform. Use a rubber spatula, fold in flour mixture until combined. Fold in remaining 4 ounces of chocolate.
- Divide dough into 16 equal portions. Use your hands to flatten dough into a 3" circle. Place a peanut butter ball into the center of the flattened dough. Wrap the dough around the peanut butter creatinf a round ball. Repeat with remaining dough.
- In 2 separate shallow bowls add the powdered sugar and the granulated sugar. Roll the dough first in the granulated sugar and then the powdered sugar. Space the dough balls evenly on the cookie sheets.
- Use the bottom of a drinking glass to flatten the balls into 2" circles. If the dough cracks just pinch the dough together to seal the cracks. Bake until cookies are puffed, edges set and cookies don't look raw, about 22 minutes. Rotate sheets halfway through cooking time.
- Let the cookies cool completely about 30 minutes.