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Homemade Double Chocolate Peanut Butter Stuffed Cookies with Sea Salt photo

Double Chocolate Peanut Butter Stuffed Cookies with Sea Salt

Indulge in these rich and chewy Double Chocolate Peanut Butter Stuffed Cookies with a melty center!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Peanut Butter Filling:
  • 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)
For the Cookie Dough:
  • 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 unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 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

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking Sheet
  • Parchment paper
  • Measuring cups and spoons
  • Sifter

Method
 

Prepare the Peanut Butter Filling
  1. 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.
Mix the Dry Ingredients
  1. 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.
Cream the Butter and Sugars
  1. 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 Eggs and Vanilla
  1. Add the two large eggs and 1/2 teaspoon vanilla extract to the butter mixture. Beat until well combined.
Combine Dry and Wet Ingredients
  1. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix. Gently fold in the mini chocolate chips.
Assemble the Cookies
  1. 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
  1. 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.
Add the Finishing Touch
  1. 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.