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Chocolate Cookies

Chocolate Cookies with Peanut Butter Filling

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We’ve partnered with Food52, an online community of home cooks and recipe writers, to bring you their most memorable recipes for sharing with friends and family. Just in time for holiday parties and cookie swaps, Food52 recipe developer and food writer Emma Laperruque shares this spin on her family's recipe. Chocolate cookie dough is wrapped around a rich core of peanut butter and powdered sugar, then rolled in granulated sugar and pressed flat. As the cookies bake, they become craggy and sparkly outside, while the middles become perfectly gooey.

Serving size
4servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 480
  • Protein 12g
  • Total Carb 37g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • peanut butter
    • 4 packets
    • peanut butter
  • powdered sugar
    • 2 tablespoons
    • powdered sugar
  • granulated sugar
    • 1/4 cup
    • granulated sugar
  • light brown sugar
    • 2 tablespoons
    • light brown sugar
  • vanilla extract
    • 1/4 teaspoon
    • vanilla extract
  • baking soda
    • 1/4 teaspoon
    • baking soda
  • cocoa powder
    • 2 tablespoons
    • cocoa powder
  • parchment paper
    • 1
    • parchment paper
  • flour
    • 2/3 cup
    • flour
  • unsalted butter
    • 4 packets
    • unsalted butter

What You’ll Need

  • kosher salt
  • eggs
  • baking sheet

Allergens

Cooking Steps

  1. Make peanut butter filling

    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.

  2. Form peanut butter filling

    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.

  3. Make cookie dough

    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.

  4. Form cookies

    Form cookies

    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.

  5. Finish and bake cookies

    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.

  6. Plate chocolate cookies

    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.

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