Best 2 Peanut Butter Filled Chocolate Cookies Recipes

PEANUT BUTTER-FILLED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 F / 180 C.
• In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
• Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
• Add egg and vanilla, beat again until fluffy.
• In two additions beat the flour mixture into the butter mixture, scrape down sides.
• Form into 24 balls each about 1 1/2 tbsp size.
• Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
• Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
• Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
• Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.

PEANUT BUTTER FILLED CHOCOLATE COOKIES

Steps:

• easure flour, cocoa powder, baking soda, and salt into a medium bowl and whisk to combine. In a large bowl or stand mixer, cream butter, sugars, and peanut butter until smooth. Add the egg, milk, and vanilla, and continue mixing until well combined. Add dry ingredients and mix just until combined. Cover two baking sheet with parchment and divide dough into 32 pieces. (I only got 29 and wasn't disappointed with their size, so use your own judgement.) Quickly shape into balls. Preheat oven to 350°F. In a medium bowl or stand mixer, mix powdered sugar, peanut butter, and salt until smooth. Divide into enough pieces to fill your chocolate balls. I found the filling coherent and malleable enough to roll it out into a log, so I did that and simply divided it evenly with a butter knife rather than guess on individual balls, as the original recipe suggested. Flatten each chocolate ball in the palm of your hand and top with a piece of the peanut butter filling. Fold chocolate dough as evenly as possible around the peanut butter and shape back into a ball before placing it on the baking sheet again. My "round" ball cookies always come out slightly flat, which in this case actually worked in my favor (see next step). Lightly flatten each cookie with the bottom of a glass dipped in granulated sugar. You might need to get it a little greasy first to get the sugar to stick. Bake cookies one sheet at a time until the surface of the cookies begins to crack slightly, about 8 minutes. Allow cookies to cool for 1 minute on the baking sheet, then transfer to wire rack and cool completely. Keep eating: