Good Eats and Sweet Treats from My Small Boston Kitchen

Peanut Butter Stuffed Chocolate Cookies

Sorry for the silence lately friends… it’s been a challenging few weeks. Between a ski accident, a car accident, vandalism to my rental car I was using because of the car accident, an MRI, receiving MRI results that show a torn ACL, and then having to start physical therapy and schedule and prepare for knee surgery… well, I’ve been consumed. Nothing that ample time and money won’t fix, but it’s been a challenge nonetheless! Fortunately I’ve had some great (human) support to lean on, and some yummy foods to keep my spirits up!

Remember how I was going on and on about the Chocolate/PB combo recently? Well here it is, appearing again! And in the form of stuffed cookies, no less. I know that stuffing cookies was a craze like 5 years ago, and I know I am epically late to that party (what’s new?), but I saw this recipe on Pinterest the other day when I was looking for something fun to make, and it seemed like the best idea. I had a fun trip planned to go see the ice castles in New Hampshire one Friday night, and knew it was going to be a long drive, so I figured treats were a necessity.

Peanut Butter Stuffed Chocolate Cookies - Sweetly Serendipity

First let me just say, these cookies are not for the faint of heart. These cookies mean business. I followed the instructions to a T, which stated I should make 12 balls of dough and 12 balls of filling — so 12 cookies total — but what I didn’t really consider is how HUGE they would be. They were massive! If I had it to do again I might make them smaller… but if you’re a serious dessert lover, then these big guys might be the way to go. I certainly had no trouble with them 🙂

Peanut Butter Stuffed Chocolate Cookies - Sweetly Serendipity

Anyway, I found the chocolate cookie dough to be really awesome on it’s own, though the bites with soft, sweet peanut butter filling were pretty darn hard to beat. The dough for these comes together really easily, though I was admittedly a bit hesitant about the process of melting butter and adding flour to it, because it reminded me of making a roux! That said, I went with it, and it resulted in a delicious dough that was easy to work with, so now I’m a believer.

Peanut Butter Stuffed Chocolate Cookies - Sweetly Serendipity

Stuffing the cookies was a bit tricky for the first one or two, but I got a pretty good system going by the end. The key is to try to keep the peanut butter safely within the confines of the chocolate cookie dough, but without creating a final product that is all cookie with a giant mount of peanut butter filling only in the center. I chilled my dough for about 30 minutes to ensure it wouldn’t spread too much once I put the cookies into the oven, and was really happy with the result. Right out of the oven, these cookies have a great chew factor, and even after a day or two their texture was still pleasingly chewy. They also freeze super well if you can keep from eating them all immediately!

Peanut Butter Stuffed Chocolate Cookies - Sweetly Serendipity

Next up, I want to try peanut butter cup stuffed cookies, or perhaps the traditional oreos in chocolate chip dough. We shall see! Told you, late to the party, but I’m glad I finally decided to show up. 🙂

Peanut Butter Stuffed Chocolate Cookies

Ingredients

  • Ingredients:
  • 1/4 cup unsalted butter + 6 tablespoons, divided use
  • 1/2 cup white whole wheat flour + 1/2 cup, divided
  • 1 cup all purpose flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons water
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/2 cup confectioners' sugar

Directions

  1. In a small saucepan over medium heat, melt 1/4 cup butter. Once melted, mix in 1/2 cup white whole wheat flour, stirring until combined. Continue to cook mixture for 1 minute, stirring continuously. Transfer the buttery dough ball into a large mixing bowl.
  2. In a medium mixing bowl, sift together the remaining 1/2 cup white whole wheat flour, all purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. To the large bowl with the buttery dough ball, add the remaining 6 tablespoons butter, sugar, and vanilla. With a hand mixer, beat on medium speed until creamy and well combined, about 1-2 minutes.
  4. Add in the egg and water, and continue mixing until well combined. Reduce mixer speed to low, and add in the dry ingredients and the chocolate chips. Beat until just combined. until just combined, then chill the dough in the refrigerator while you prepare the peanut butter balls.
  5. In a large mixing bowl, add the peanut butter and confectioners' sugar. Beat mixture until completely combined, then divide the peanut butter mixture into 12 balls.
  6. Heat oven to 350 degrees F. Divide chilled cookie dough into 12 balls as well. Flatten each ball, place a peanut butter ball into the center, and wrap the dough around the peanut butter ball so that it's completely hidden inside. Place cookies on two separate cookie sheets lined with parchment paper or a silicon baking mat. Bake 12-14 minutes, or until the edges are set and the tops are looking crackly. Remove from the oven and let cookies cool on baking sheets completely.
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