Chocolate Cookies with Peanut Butter Filling
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Ingredients & Equipment
What we send
- 4 packetsunsalted butter
- 2 tablespoonspowdered sugar
- 4 packetspeanut butter
- 2 tablespoonslight brown sugar
- 1/4 cupgranulated sugar
- 1/4 teaspoonvanilla extract
- 2/3 cupflour
- 2 tablespoonscocoa powder
- 1/4 teaspoonbaking soda
- 1parchment paper
What You’ll Need
- baking sheet
Recipe adapted from Food52. Photo credit: tabletop and decor provided by Food52
Make peanut butter filling
Preheat oven to 350°F. Unwrap butter packets and set aside to soften at room temperature until Step 3. Line a baking sheet with parchment paper for the next step. In a large bowl, combine powdered sugar and 3 packets peanut butter. Stir vigorously until fully combined.
Form peanut butter filling
Working 1 at a time, scoop heaping teaspoons of peanut butter filling directly onto prepared sheet to create 10 small mounds. Transfer sheet with filling to freezer to harden slightly, about 15 minutes. Meanwhile, rinse bowl and wipe clean for the next step.
Make cookie dough
To bowl from filling, add light brown sugar, softened butter, 2 tablespoons granulated sugar (save remainder for Step 5), and remaining peanut butter. Stir vigorously until light and fluffy. Add vanilla and 1 egg; stir until fully combined. In a medium bowl, stir together flour, cocoa powder, baking soda, and ½ teaspoon salt. Add dry ingredients to bowl with peanut butter–egg mixture; stir to fully incorporate.
Once filling is hardened slightly, remove sheet from freezer. Working quickly, scoop tablespoon-size balls of dough directly onto sheet with filling to yield 10 dough balls. Using your hands, flatten dough balls into thin patties, about 2½ inches wide. Working 1 at a time, add 1 piece filling to each dough patty. Wrap dough around peanut butter filling to cover, gently pinching and rolling to seal.
Finish and bake cookies
Place remaining granulated sugar in a small bowl, then add cookie dough balls and gently roll to coat (this is a great task for a kitchen helper). Return dough balls to prepared sheet, spacing apart as much as possible. Using your hands, gently press each dough ball to flatten until about ¼-inch thick. Bake until puffed and light brown, 8-9 minutes.
Plate chocolate cookies
Once baked, let chocolate cookies with peanut butter filling cool for 10 minutes on baking sheet. Use any downtime to get a head start on dishes, or enjoy the sweet smells filling up your kitchen. Then, serve cookies while they're still warm—glass of cold milk optional.