peanut butter filled chocolate cookies
Peanut butter filled chocolate cookies are a classic treat. These chocolate peanut butter cookies have an extra dose of peanut butter flavor. They’re made with smooth peanut butter and chocolate cookie dough.
Peanut butter and chocolate are one of those magical flavor pairings that just go so well together. These peanut butter peanut butter filled chocolate cookies with chocolate chips are an ode to that wonderful pairing and they’re so easy to make too! These peanut butter cookies are simple but delicious. They’re made with just a few ingredients and some You can make them completely from scratch in just 30 minutes.
Peanut butter and chocolate is a classic combinations, one that most people love. These peanut butter chocolate cookies combine the two flavors to make a tasty treat. Cookie recipes can be tricky because you want them to stay soft and chewy when they cool down. Peanut butter also tends to have quite a strong flavor so it’s important not to overdo it. These peanut butter chocolate cookies are packed with peanut butter flavor but not too much of it. Let these chocolate peanut butter cookies sit for about 30 minutes before serving; this will give them time to soften from a crispy outside to a chewy inside.
Peanut butter cookies are one of the best ways to enjoy this wholesome ingredient. There are so many ways to integrate peanut butter into your favorite cookie recipe.
what are the ingredients for peanut butter filled chocolate cookies?
- Peanut butter
- Butter
- Brown sugar
- Caster sugar
- Vanilla
- Egg
- Cocoa powder
- All-purpose flour
- Salt
- Baking soda
how to make peanut butter filled chocolate cookies
- Spoon large teaspoons of peanut butter onto a lined tray and put in the freezer for 30 minutes or until frozen.
- Meanwhile. In a large bowl place room temperature butter, vanilla brown sugar, and caster sugar and mix with a spatula until creamy. Add egg and combine.
- In a medium-size bowl, sift together: flour, cocoa, salt, and baking soda and mix until well combined.
- Incorporate flour mix two times into butter mix: don’t over-mix the batter if you want to get soft cookies!
- Put cookie dough in the refrigerator for about 30 minutes (you can leave it in the fridge for 24 hours ). *Don’t skip refrigerating your cookie dough before rolling your cookies into balls, or it will be too sticky to easily roll them. You can chill it for at least 30 minutes but you can also leave it in the refrigerator for 24 hours!
- Shape cookie dough into balls, flatten the ball, place in the center one frozen peanut butter scoop, fold the cookie dough edges to seal well, and roll into a ball.
- Place 6 cookie balls onto a lined baking sheet and bake in preheated oven (upper and lower heat) at 180°-350°F for 9 – 13 minutes. Remove from the oven immediately, when still hot.
- Wait about 10 minutes to remove cookies from the baking sheet and cool them down completely on a wire rack.
FREQUENTLY ASKED QUESTIONS
How to store peanut butter filled chocolate cookies?
You can store it at room temperature in a tin cookie box for about 7 days.
Can you store raw cookies in the freezer?
You can store raw cookie balls in the freezer for 1 month. Remember to flat a bit the balls before put in the freezer, wrap each cookie with plastic wrap, and put them in an airtight container.
How to bake frozen peanut butter filled chocolate cookies?
You can place them in the oven directly from the freezer.
How to store baked peanut butter filled chocolate cookies?
You can store the baked cookies for 3 months in the freezer.
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peanut butter filled chocolate cookies
Ingredients
- 15 tbsp Peanut butter
- ½ cup Butter
- ½ cup Brown sugar
- ¼ cup Caster sugar
- 1 Egg
- 1 tsp Vanilla
- ⅓ cup Cocoa powder
- 1+½ cup All-purpose flour
- ½ tsp Baking soda
- ¼ tsp Salt
Instructions
- Spoon large teaspoons of peanut butter onto a lined tray and put in the freezer for 30 minutes or until frozen.
- Meanwhile. In a large bowl place room temperature butter, vanilla brown sugar, and caster sugar and mix with a spatula until creamy. Add egg and combine.
- In a medium-size bowl, sift together: flour, cocoa, salt, and baking soda and mix until well combined.
- Incorporate flour mix two times into butter mix: don’t over mix the batter if you want to get soft cookies!
- Put cookie dough in the refrigerator for about 30 minutes (you can leave it in the fridge for 24 hours or in the freezer for 1 month).
- Shape cookie dough into balls, flatten the ball, place in the center one frozen peanut butter scoop, fold the cookie dough edges to seal well, and roll into a ball.
- Place 6 cookie balls onto a lined baking sheet and bake in preheated oven (upper and lower heat) at 180°-350°F for 9 – 13 minutes. Remove from the oven immediately, when still hot.
- Wait about 10 minutes to remove cookies from the baking sheet and cool them down completely on a wire rack.