Peanut Butter Stuffed Chocolate Cookies

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 egg, room temp
• 1 1/2 tsp vanilla extract
• 1 cup + 2 tbsp (140g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/3 cup (30g) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips/chopped chocolate + more for topping
• 1/4 cup peanut butter chips (optional)
• 1/2 cup (~130g) creamy peanut butter (not natural) (for the peanut butter filling)
• 1/4 cup (30g) powdered sugar (for the peanut butter filling)
• 1/2 tsp vanilla (for the peanut butter filling)

Instructions

1. Make the peanut butter filling by mixing the peanut butter, powdered sugar, and vanilla until smooth and combined.
2. Scoop ~10 dollops of this filling (~2 tsp each) onto a parchment lined sheet.
3. Freeze until completely solid (about 45-60 minutes).
4. Cream softened butter with both sugars until light and fluffy (2-3 mins).
5. Beat in the egg and vanilla.
6. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
7. Fold the dry ingredients into the wet ingredients until just combined.
8. Fold in the chocolate chips and peanut butter chips.
9. Chill the dough for at least 30-60 minutes. (this step is important, the cookies will spread way too much if you don't chill)
10. Preheat the oven to 350°F.
11. Scoop ~2-2 1/2 tbsp dough, flatten, add frozen peanut butter filling to the middle, and wrap dough around it.
12. Roll into balls, top with more chocolate chips, and place on a parchment lined baking sheet with ample space between each cookie.
13. Bake for 9-13 min or until the edges are set and centers still slightly soft.
14. Optional: While still hot, place a round object like a cookie cutter, small bowl, or cup over them and spin gently to round the edges and create a perfect circle.
15. Cool for ~10 minutes before transferring to a wire rack.