11 Jun Peanut Butter Stuffed Cookies
These delicious cookies are a piece of dessert heaven, though they definitely fall into the indulgence category. When I make them, I like to channel my best Paula Deen and wear a blindfold as I measure the butter. Robert calls them “THE cookies.” As in, “Are you going to make THE cookies?”
These can be time-consuming, but I think they are absolutely worth it. These cookies are soft, chewy, and the perfect combo of salty and sweet. Even friends who don’t like peanut butter go back for seconds on these babies!
- 2 sticks of butter
- 1 cup sugar
- 1 cup brown sugar
- ½ cup milk (I use regular almond milk, but cow's milk is fine too!)
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3 cups flour
- 1 cup peanut butter
- 1 cup powdered sugar
- ⅔ cup chocolate chips (I use semi-sweet chocolate chips or chunks)
- Preheat oven to 350 degrees.
- Cream together butter, sugar, and brown sugar in a large mixing bowl. Add milk, then cocoa powder, flour, and baking soda and continue to mix until combined. Set aside.
- In another bowl, mix powdered sugar and peanut butter. (I find it's easier to forgo the spoon and just use my hands to work them together.) Add the chocolate chips and mix until they are distributed throughout the peanut butter filling.
- Line baking sheets with parchment paper. Roll 1 and ½ inch balls of cookie dough and space them out on the baking sheet (about 12 to a sheet). Flatten the balls with the heel of your palm into little pancakes.
- Roll a small ball of filling (about ¾ inch) in your hands and flatten it slightly between your fingers. Place filling in the center of each cookie dough "pancake".
- Fold the edges of the cookie dough over the filling and pinch together to create a seam. Flip the cookie over and place it seam-side down on the parchment paper for baking.
- Bake for 8-10 minutes. Remove immediately from baking sheet to cool.