You read that right. No need to do a double-take. The peanut butter is INSIDE the cookie! A REVERSE Peanut Butter Blossom… sorta… Quite magical if you ask me!
Peanut Butter Stuffed Chocolate Cookies
Course: DessertDifficulty: Easy24
servings30
minutes10
minutesYASSS.
Recipe inspired by iheartnaptime. Click HERE for their recipe/blog!
Ingredients
- Filling
3/4 cup powdered sugar
3/4 cup peanut butter (not natural)
- Cookie
1/2 cup sugar, plus extra for rolling
1/2 cup brown sugar
1 stick (8 Tbsp) unsalted butter
1/4 cup peanut butter
1 tsp vanilla extract
1 egg
1 1/2 cups flour
1/2 cup cocoa powder
1/2 tsp baking soda
1-2 tsp milk, as needed
Directions
- Preheat oven to 375°F. Line two baking sheets with foil or parchment paper. Spray the foil with cooking spray or other oil.
- Make the filling – cream together the peanut butter and powdered sugar until cohesive. Refrigerate while you mix the cookies.
- Make the cookie dough – in a large bowl, or stand mixer, beat together sugar, brown sugar, butter and peanut butter until creamed. Once combined, add egg and vanilla and beat until smooth.
- In a separate bowl, whisk together flour, cocoa powder and baking soda. Once egg and vanilla have been added, add this to your mixing bowl. Stir until thoroughly combined.
- If dough seems dry and crumbly, add milk 1 tsp at a time until a cohesive dough has formed.
- Roll peanut butter into teaspoon-sized balls
- With a Tablespoon, or equivalent sized cookie scooper, scoop out the cookie dough and pat flat with your hand. Place the peanut butter ball in the center of the dough, and wrap then pinch the dough around the ball so no peanut butter is exposed. Roll this dough ball in white sugar then place on a cookie sheet. Repeat with remaining dough.
- Bake for 8-10 minutes, or until cookies are set and slightly cracked around the edges.
Notes
- When making your peanut butter filling, it will be sticky!
- Do not use natural peanut butter for this recipe. The separation that naturally occurs in natural peanut butter, or any nut butter, will not make a good dough or filling.
- This recipe makes approximately 24-30 cookies depending on how generous you are with your Tablespoon of dough. I almost always have peanut butter balls left over, which you can make BUCKEYES out of, or just eat them.
- “Creaming” butter and sugar together is an essential cookie tactic. “Creaming” involves beating the butter and sugar together
- If I had children, this would be a great cookie to make with them. This is essentially like playing with play dough, except you get to eat it afterwards! I mean… you can technically eat play dough, too, but… these are better 😉
The peanut butter balls should be about the size of a teaspoon. I usually roll all of mine at once and put them on a plate so I can more efficiently fill the dough pieces after.
I almost always use at least 2 tsp of milk, maybe even 3, to get the dough to be the appropriate consistency. It’ll come out almost like a buttercream!
Placed on a baking sheet, pre-bake, they’re READY TO GO!
The only difference between unbaked and baked, visually, is that once baked they turn crackly. You can’t really use your eyes to tell that these are cooked, like you can with a chocolate chip cookie.
This is my sweet rescue, Zoey! She is absolutely crazy about peanut butter, and will do anything to get it… including, but not limited to, sitting on my feet while I roll peanut butter balls to make these cookies.
