Peanut Butter Stuffed Chocolate Cookies
Deliciously thick and fudgy chocolate cookies that are filled with creamy peanut butter centres, and studded with chocolate chips. The BEST chocolate PB cookies!
Servings: 14 cookies
Calories: 282kcal
Ingredients
For the Peanut Butter Filling
- ¾ cup (186g) smooth peanut butter
- ¾ cup (93g) icing/powdered sugar
For the Cookies
- 1 ½ cups (187g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup (87g) chocolate chips for topping
Instructions
For the Peanut Butter Filling
- In a medium mixing bowl, mix together the peanut butter and icing sugar until completely combined.
- Roll the mixture into 0.5oz balls (you'll end up with about 15 - 16). Keep refrigerated whilst preparing the cookie dough.
For the Cookies
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large mixing bowl, whisk together the butter and sugars until combined.
- Add the egg and vanilla, and mix until combined.
- Add the dry ingredients and mix until completely combined.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray.
- Flatten each ball and place a peanut butter ball in the centre. Shape the cookie dough around the filling, covering completely, and roll back into a ball.
- Bake for 12 - 14 minutes. As soon as the cookies are out of the oven, top with chocolate chips.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.