Peanut Butter Stuffed Chocolate Cookies
Description
My beautiful Aunt Barb celebrated her birthday last week. She does a ton for our family and I am so grateful for her. I wanted to make her a special treat! Like me, one of her favorite dessert combinations is chocolate and peanut butter. I decided to make rich chocolate cookies with a magical peanut butter surprise in the center-basically a peanut butter cup in cookie form! They are not only delicious but super fun and easy to make. If you aren’t a fan of peanut butter, Nutella would be absolutely delicious in its place. Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 12 minutes cook time
- 60 minutes chill time
Recipe
Yield~30 cookies
Ingredients
For the filling:
1 cup (256g) smooth peanut butter
1/2 cup powdered sugar (60g)
1 teaspoon (5ml) vanilla extract
For the cookies:
1 cup (226g) softened butter (I used salted)
1 1/4 cup (250g) brown sugar
1/2 cup (100g) sugar
2 eggs, room temperature
1 1/2 teaspoons (7.5ml) vanilla extract
2 1/4 cups (292g) gluten free flour blend (I used Bob’s Red Mill GF 1:1 Baking Flour)
1/2 cup (50g) natural cocoa powder
1 tablespoon (10g) cornstarch
1 teaspoon (5g) baking powder
1/2 teaspoon (2.5g) baking soda
1/2 teaspoon (3g) salt
3/4 cup mini chocolate chips (I used semi-sweet)
chocolate chips for decoration
1. In a medium bowl, combine peanut butter, powdered sugar and 1 teaspoon vanilla extract. Mix until fully combined.
2. Portion out 2 teaspoon (10g) sized balls and place them on a parchment lined cookie sheet.
3. Transfer to the freezer to chill while you prepare the chocolate cooke dough.
For the cookies:
1. Cream together softened butter, brown sugar and sugar.
2. Add eggs, one at a time and beat well between additions. Scrape down the sides of the bowl if necessary and beat until light in color and fluffy.
3. Stir in vanilla extract.
4. In separate bowl, sift in gluten free flour, cocoa powder, cornstarch, baking powder, baking soda and salt.
5. Gradually add dry ingredients into wet and mix until fully incorporated.
6. Stir in mini chocolate chips.
7. Cover and allow dough to chill in the refrigerator for 30-60 minutes.
8. Preheat oven to 375°F.
9. Remove cookie dough from the fridge and peanut butter balls from the freezer.
10. Portion out the cookie dough into scant 3T sized balls. (I measured 40g each.
11. Make a crater in each chocolate cookie dough ball by pressing into the middle and add a frozen peanut butter ball.
12. Gently form the chocolate cookie dough all the way around the peanut butter ball so that none of the peanut butter filling is visible. Roll into a ball and place on parchment lined cookie sheet. Allow 3 inches between each dough ball.
13. Bake at 375° F for 10-12 minutes.
14. Gently press a few chocolate chips into the top of each cookie while they are still warm.
15. Allow to cool for 5 minutes then transfer to a wire cooling rack to cool completely.
16. Enjoy!
Yield~30 cookies
Ingredients
For the filling:
1 cup (256g) smooth peanut butter
1/2 cup powdered sugar (60g)
1 teaspoon (5ml) vanilla extract
For the cookies:
1 cup (226g) softened butter (I used salted)
1 1/4 cup (250g) brown sugar
1/2 cup (100g) sugar
2 eggs, room temperature
1 1/2 teaspoons (7.5ml) vanilla extract
2 1/4 cups (292g) gluten free flour blend (I used Bob’s Red Mill GF 1:1 Baking Flour)
1/2 cup (50g) natural cocoa powder
1 tablespoon (10g) cornstarch
1 teaspoon (5g) baking powder
1/2 teaspoon (2.5g) baking soda
1/2 teaspoon (3g) salt
3/4 cup mini chocolate chips (I used semi-sweet)
chocolate chips for decoration
For the filling:
1. In a medium bowl, combine peanut butter, powdered sugar and 1 teaspoon vanilla extract. Mix until fully combined.
2. Portion out 2 teaspoon (10g) sized balls and place them on a parchment lined cookie sheet.
3. Transfer to the freezer to chill while you prepare the chocolate cooke dough.
For the cookies:
1. Cream together softened butter, brown sugar and sugar.
2. Add eggs, one at a time and beat well between additions. Scrape down the sides of the bowl if necessary and beat until light in color and fluffy.
3. Stir in vanilla extract.
4. In separate bowl, sift in gluten free flour, cocoa powder, cornstarch, baking powder, baking soda and salt.
5. Gradually add dry ingredients into wet and mix until fully incorporated.
6. Stir in mini chocolate chips.
7. Cover and allow dough to chill in the refrigerator for 30-60 minutes.
8. Preheat oven to 375°F.
9. Remove cookie dough from the fridge and peanut butter balls from the freezer.
10. Portion out the cookie dough into scant 3T sized balls. (I measured 40g each.
11. Make a crater in each chocolate cookie dough ball by pressing into the middle and add a frozen peanut butter ball.
12. Gently form the chocolate cookie dough all the way around the peanut butter ball so that none of the peanut butter filling is visible. Roll into a ball and place on parchment lined cookie sheet. Allow 3 inches between each dough ball.
13. Bake at 375° F for 10-12 minutes.
14. Gently press a few chocolate chips into the top of each cookie while they are still warm.
15. Allow to cool for 5 minutes then transfer to a wire cooling rack to cool completely.
16. Enjoy!