July 14, 2015

Double Chocolate Peanut Butter Stuffed Cookies

These cookies from Love and Olive Oil are great right from the oven, (Then again, aren't most cookies?) However, I wasn't a fan of how they held up over the course of a couple days nor was I overly impressed with how sticky the dough was to start. Overall, good cookie but not one I'll plan to repeat in our house.

Double Chocolate Peanut Butter Stuffed Cookies
Peanut Butter Filling
1/2 cup creamy peanut butter
1/4 cup powdered sugar, sifted
1/4 tsp. vanilla extract
1/8 tsp. salt
Cookie Dough
1 3/4 cup flour
1/2 cup dark cocoa powder, sifted
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 stick butter, room temperature
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1/2 tsp. vanilla extract
1/2 cup mini chocolate chips
Large flake salt for sprinkling

In a bowl, mix together peanut butter filling ingredients until they form a smooth paste. Dollop 24 pieces of filling mixture onto a parchment or foil-lined baking sheet. Freeze at least 30 minutes or until firm enough to handle.

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats. 

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer, beat butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs and vanilla, and mix until smooth, scraping down the sides of the bowl as needed. Add dry ingredients, and mix on low speed until incorporated. Stir in mini chocolate chips.

Chill dough slightly if needed because of stickiness. Scoop 1 1/2-inch balls of dough (about 2 tablespoons per cookie). Spread dough around a piece of frozen filling, and roll into a smooth ball. Place on prepared cookie sheet, leaving at least 2 inches of space between cookies to allow for spreading. If desired, sprinkle cookies with a pinch of flake sea salt just before baking.

Bake cookies 11 to 12 minutes or until centers are just set. Remove from oven, and let cool on pans for 10 minutes, and then transfer to wire racks to cool completely. Makes 2 dozen cookies.

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