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January 18, 2022

Peanut Butter-Filled Chocolate Cookies Recipe -


For the peanut butter filling:
1 cup peanut butter
½ cup powdered sugar, sifted
For the chocolate cookies:
1 cup cold unsalted butter, cubed in small pieces
1½ cups white sugar
2 large eggs
1/2 cup cocoa powder, sifted
1½ tsp vanilla extract
1 tsp cornstarch
1 tsp baking soda
½ tsp salt
1 cup cake flour
1½ cups all-purpose flour
2 cups dark chocolate chips


1. For the peanut butter filling:

2. Prepare a baking sheet with parchment paper. In a small bowl, combine peanut butter and sifted powdered sugar. Using a spoon, place 2 teaspoon drops on to the parchment paper to create the filling of the cookies. Freeze for 1 hour.

3. For the chocolate cookies:

4. In the bowl of a stand mixer, cream together the cubed butter pieces and white sugar for 1 minute on medium speed or until fluffy and light.

5. Add in the eggs, beating well after each addition, followed by the vanilla. Add in sifted cocoa powder, cornstarch, baking soda, salt, cake flour, and all-purpose flour. Mix on low speed until just incorporated. Stir in the dark chocolate chips until combined.

6. Refrigerate the dough for 15 minutes.

7. Scoop out 6 ounces (170g) of cookie dough. Roughly form the dough into a ball shape just until combined. Flatten the centre of the ball and place a frozen peanut butter drop in the middle. Wrap the dough around the peanut butter. Roll until smooth.

8. Place separately on a baking sheet, only 6 cookie dough balls per baking sheet since they will spread. Take to the freezer for 10 minutes.

9. Preheat oven to 410° degrees F. Line 2 baking sheets with parchment paper or silicone liners.

10. Bake one sheet at a time for 8-10 minutes. Cookies should be dry and dull on top and slightly underdone in the center. Once cookies are finished, let them sit on the hot baking sheets for 15 minutes before transferring to a cooling rack.


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