Double Chocolate Peanut Butter Stuffed Cookies with Sea Salt
If you’re on the lookout for a decadent treat that combines rich chocolate with the creamy goodness of peanut butter, then you’re in for a delightful experience with these Double Chocolate Peanut Butter Stuffed Cookies with Sea Salt. Imagine biting into a soft, chewy cookie, only to discover a luscious peanut butter center that melts in your mouth. Topped with a sprinkle of sea salt, these cookies are the perfect balance of sweet and salty, making them irresistible. Whether you’re baking for a special occasion or just because, this recipe will surely become a favorite in your household.
Why This Recipe Belongs in Your Rotation
These Double Chocolate Peanut Butter Stuffed Cookies with Sea Salt are not just any cookie; they are an explosion of flavors wrapped in a cozy chocolatey shell. The combination of creamy peanut butter and dark cocoa creates a rich taste that is sure to satisfy your sweet cravings. Plus, they are surprisingly easy to make! With just a handful of ingredients and a short prep time, you can whip up a batch that will impress your family and friends. They are perfect for lunchboxes, after-school snacks, or even dessert for a cozy movie night.
What’s in the Bowl
To make these heavenly cookies, gather the following ingredients:
- 1/2 cup creamy peanut butter, room temperature
- 1/4 cup powdered sugar, sifted
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt (increase to 1/4 teaspoon if using unsalted peanut butter)
- 1 3/4 cup all-purpose flour
- 1/2 cup dark or Dutch-processed cocoa powder, sifted
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- Large flake salt (such as Maldon), for sprinkling
What You’ll Need (Gear)
Before you start baking, make sure you have the following gear:
- Mixing bowls: For combining ingredients.
- Electric mixer: To cream the butter and sugars.
- Baking sheet: To place your cookies while they bake.
- Parchment paper: For easy cookie removal.
- Measuring cups and spoons: For accurate ingredient measurements.
- Sifter: To ensure your cocoa powder and powdered sugar are lump-free.
Mastering Double Chocolate Peanut Butter Stuffed Cookies with Sea Salt: How-To
Follow these steps for cookie perfection:
Step 1: Prepare the Peanut Butter Filling
In a small mixing bowl, combine the creamy peanut butter, sifted powdered sugar, 1/4 teaspoon vanilla extract, and salt. Mix until smooth and creamy. Set aside.
Step 2: Mix the Dry Ingredients
In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and 1/2 teaspoon salt. This will be your dry mixture for the cookie dough.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the room temperature unsalted butter, light brown sugar, and granulated sugar with an electric mixer until light and fluffy. This should take about 2-3 minutes.
Step 4: Add the Eggs and Vanilla
Add the two large eggs and 1/2 teaspoon vanilla extract to the butter mixture. Beat until well combined.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix. Gently fold in the mini chocolate chips.
Step 6: Assemble the Cookies
Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, take a portion of the cookie dough and flatten it in your hand. Place about 1 teaspoon of the peanut butter filling in the center and fold the dough over to seal it. Roll it into a ball and place it on a baking sheet lined with parchment paper. Repeat with the remaining dough.
Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft. Remove from the oven and allow to cool for a few minutes on the baking sheet.
Step 8: Add the Finishing Touch
While the cookies are still warm, sprinkle a pinch of large flake salt on top of each one. This will enhance the flavor and provide that delightful sweet and salty combination.
Dietary Swaps & Alternatives
If you’re looking to modify this recipe to suit different dietary needs, consider the following:
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use a dairy-free butter alternative and ensure your chocolate chips are dairy-free.
- Lower Sugar: Reduce the amount of sugar or use a sugar substitute.
- Nut-Free: Replace peanut butter with sunflower seed butter or a nut-free alternative.
Problems & Prevention
Even the most experienced bakers can run into a few hiccups. Here are some common problems and how to prevent them:
- Cookies Spreading Too Much: Ensure your butter is at the correct temperature and not too warm. Chilling the dough for 30 minutes can also help.
- Dry Cookies: Avoid overmixing your dough and make sure not to bake them too long.
- Peanut Butter Filling Leaking: Make sure to seal the cookie dough tightly around the filling; if it’s too wet, it might ooze out.
- Uneven Baking: Rotate your baking sheet halfway through the baking time to ensure even baking.
Refrigerate, Freeze, Reheat
These cookies are perfect for meal prep or making ahead of time. Here’s how to store them:
- Refrigerate: Store baked cookies in an airtight container in the fridge for up to a week.
- Freeze: Freeze the cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months.
- Reheat: To enjoy a warm cookie, pop them in the microwave for a few seconds or reheat in the oven at 350°F (175°C) for 5 minutes.
Handy Q&A
Can I use chunky peanut butter instead of creamy?
Yes, you can use chunky peanut butter if you prefer a bit of texture in your filling. Just keep in mind that it may change the overall consistency of the filling.
What if I don’t have cocoa powder?
If you’re out of cocoa powder, you can use unsweetened carob powder as a substitute, which will provide a similar flavor profile.
How do I know when my cookies are done baking?
The cookies are done when the edges appear set, but the centers may look slightly underbaked. They will continue to cook as they cool.
Can I make these cookies without eggs?
Absolutely! You can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
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Before You Go
These Double Chocolate Peanut Butter Stuffed Cookies with Sea Salt are a true indulgence that combines all the best elements of a cookie – chewy texture, rich chocolate, and a surprise peanut butter filling. They are perfect for sharing, but you might just want to keep them all to yourself. So, grab your ingredients and get ready to impress your taste buds with this delightful recipe! Happy baking!
Double Chocolate Peanut Butter Stuffed Cookies with Sea Salt
Ingredients
Equipment
Method
- In a small mixing bowl, combine the creamy peanut butter, sifted powdered sugar, 1/4 teaspoon vanilla extract, and salt. Mix until smooth and creamy. Set aside.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and 1/2 teaspoon salt. This will be your dry mixture for the cookie dough.
- In a large mixing bowl, beat the room temperature unsalted butter, light brown sugar, and granulated sugar with an electric mixer until light and fluffy. This should take about 2-3 minutes.
- Add the two large eggs and 1/2 teaspoon vanilla extract to the butter mixture. Beat until well combined.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix. Gently fold in the mini chocolate chips.
- Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, take a portion of the cookie dough and flatten it in your hand. Place about 1 teaspoon of the peanut butter filling in the center and fold the dough over to seal it. Roll it into a ball and place it on a baking sheet lined with parchment paper. Repeat with the remaining dough.
- Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft. Remove from the oven and allow to cool for a few minutes on the baking sheet.
- While the cookies are still warm, sprinkle a pinch of large flake salt on top of each one. This will enhance the flavor and provide that delightful sweet and salty combination.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- To make it dairy-free, use a dairy-free butter alternative.
- Reduce sugar to make it lower in sugar or use a sugar substitute.
