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Chocolate Peanut Butter Stuffed Cookies {Magic in the Middle} Recipe

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3.9 from 3 reviews

Delightfully soft chocolate peanut butter stuffed cookies featuring a rich peanut butter filling encased in a fudgy cocoa cookie dough, rolled in sugar for a perfect sweet crunch. These magic-in-the-middle treats are easy to make and guaranteed to satisfy your chocolate and peanut butter cravings.

Ingredients

Chocolate Cookie Dough

  • 1/2 cup salted butter, softened
  • 1/4 cup creamy peanut butter
  • 1/2 cup granulated sugar (plus extra for dipping)
  • 1/2 cup lightly packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups all-purpose flour
  • 1/2 cup natural unsweetened cocoa powder

Peanut Butter Filling

  • 3/4 cup peanut butter, creamy or crunchy
  • 3/4 cup powdered sugar

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line half sheet pans with parchment paper to prevent sticking and make cleanup easier.
  2. Make Chocolate Cookie Dough: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat together the softened butter, peanut butter, granulated sugar, brown sugar, baking soda, and salt until the mixture is light and fluffy, about 2 to 3 minutes. Add vanilla extract, egg, and egg yolk and mix well to combine. Gradually add the all-purpose flour and cocoa powder, mixing until the dough has no dry streaks and is thoroughly combined.
  3. Prepare Peanut Butter Filling: In a medium bowl, combine the peanut butter and powdered sugar. Mix by hand or with an electric mixer until the filling is smooth and creamy.
  4. Form Dough Discs: Scoop about 2 tablespoons of the chocolate dough (using a #40 cookie scoop or equivalent) and flatten it into a thick disc with your hands.
  5. Stuff Cookies: Place a heaping teaspoon of the prepared peanut butter filling (about a #60 cookie scoop) in the center of the chocolate dough disc. Carefully bring the edges of the dough up over the filling, pinching to seal it completely inside. Roll gently between your palms to form a smooth ball. Repeat with remaining dough and filling.
  6. Roll in Sugar and Arrange: Roll each stuffed cookie ball in granulated sugar to coat the exterior. Place the sugared cookies on the prepared baking sheets, spacing them approximately 2 inches apart to allow for slight spreading.
  7. Flatten Cookies and Bake: Lightly grease the bottom of a flat-bottomed glass and use it to flatten each cookie to about 1/4 to 1/2 inch thick. Bake the cookies in the preheated oven for 7 to 9 minutes, until they are just set but still soft in the center. Avoid overbaking to retain their tender texture.
  8. Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. This ensures the cookies hold their shape and texture.

Notes

  • Make sure butter is softened but not melted for proper dough texture.
  • You can use either creamy or crunchy peanut butter for the filling depending on your texture preference.
  • Do not overbake; cookies should be soft in the center when removed from the oven.
  • Rolling the cookies in granulated sugar gives a nice exterior crunch and a sweet coating.
  • Use parchment paper on baking sheets for easy cleanup and even baking.

Find it online: https://recipefeastful.com/chocolate-peanut-butter-stuffed-cookies-magic-in-the-middle-recipe/