Stuffed Peanut Butter Cookies

Saturday, April 06, 2019

Better believe it, we have just taken an already delicious classic cookie and given it a super-pimped-up makeover. And I am talking about a structural intervention here. Because we are stuffing these babies with chocolate eggs that are already stuffed with peanut butter.

Eggs, you ask? Yep, chocolate peanut butter eggs ... the kind that rolls around when Easter hops around. And I'm betting that if you love peanut butter chocolates, you would totally totally go for these chocolate stuffed peanut butter cookies.

They are even more amazing as they just exit the oven, when the chocolate inside is still warm and gooey. Swoon ...

This recipe makes 3 dozen cookies.

320 g (2-1/2 cups) all-purpose flour
1 tsp baking soda
1/2 tsp salt
225 g (1 cup) butter, softened, at room temperature
200 g (1 cup) light brown sugar
100 g (1/2 cup) granulated sugar
2 large eggs, at room temperature
370 g (1-1/2 cup) creamy peanut butter (homogenized)
2 tsp vanilla extract
36 peanut butter filled chocolates
100 g bittersweet chocolate, melted (to drizzle - optional)

1. In a medium bowl, whisk the flour, baking soda, and salt. Set this aside.
2. In the bowl of a stand mixer, on medium high speed, beat the butter and the sugars until light and fluffy, this will take about 5-7 minutes.
3. Add the eggs, one at a time, waiting for one to be fully incorporated before adding the next one.
4. Reduce the speed to medium and fold in the peanut butter and vanilla extract.
5. Reduce the speed to low and fold in the flour in three additions.
6. Transfer to a container with a lid, or cover the bowl with plastic wrap and chill between 1 hour to 3 days.

To bake:
7. Remove the dough from the fridge.
8. Scoop 2 tbsp of dough, roll into a ball, then flatten to a disk.
9. Enclose a peanut butter filled chocolate inside, sealing the edges and flattening it slightly. Repeat until dough is all used up.

10. Preheat the oven to 175C or 350F. Line two baking sheets with silpat or parchment paper
11. Bake 10 to 12 minutes, then remove from the oven to flatten slightly (the chocolate will have melted) using the bottom of a mug.
12. Rotate the baking sheets between the shelves, then bake a further 10 to 12 minutes until golden brown on the sides.
13. Leave the cookies on the pan for 10 minutes before transferring them to a cooling rack to cool completely.

14. Drizzle the cookies with the melted chocolate and leave to set for 15 - 20 minutes.

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