Chocolate Peanut Butter Cookies (Print Version)
Delight in soft chocolate cookies with a creamy peanut butter core.
# Ingredients:
→ Peanut Butter Filling
01 -
1 cup creamy peanut butter (e.g., JIF or Skippy)
02 -
½ cup powdered sugar, sifted
03 -
½ teaspoon ground cinnamon
→ Chocolate Cookie Dough
04 -
2 ¼ cups all-purpose flour
05 -
½ cup Dutch process cocoa powder
06 -
1 teaspoon baking soda
07 -
1 teaspoon salt
08 -
1 cup unsalted butter, melted
09 -
1 ¼ cups packed brown sugar (light or dark)
10 -
¼ cup white granulated sugar
11 -
1 teaspoon pure vanilla extract
12 -
2 large eggs, room temperature
13 -
1 ½ cups semi-sweet chocolate chips
# Steps:
01 -
Line a cookie sheet with wax paper. Heat peanut butter in a microwave-safe bowl for 30 seconds. Mix in sifted powdered sugar and cinnamon until combined.
02 -
Spoon ½ tablespoon-sized drops onto the prepared wax paper. Repeat 20 times. Freeze for 1 hour.
03 -
In a mixing bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
04 -
In a separate large mixing bowl, whisk together melted butter, brown sugar, granulated sugar, vanilla, and eggs until well combined.
05 -
Add the dry ingredients to the wet mixture and combine using a rubber spatula. Fold in the semi-sweet chocolate chips.
06 -
Preheat the oven to 175°C (350°F). Line two cookie sheets with parchment paper. Allow the dough to rest for 10 minutes.
07 -
Scoop 2 tablespoons (1 oz) of dough. Use your thumb to press halfway down, insert a frozen peanut butter filling, and cover it with the displaced dough.
08 -
Place 6 dough balls per sheet. Bake for 13-15 minutes. Rest on the hot cookie sheet for 5 minutes, then transfer to a cooling rack.
# Notes:
01 -
Ensure the flour is spooned and leveled, or use a kitchen scale to avoid dry cookies.
02 -
High-altitude adjustment: add 2 tablespoons of extra flour to the dough.
03 -
Bring eggs to room temperature 2 hours before baking.