Peanut Butter-Stuffed Chocolate Chip Cookies

My apologies to your hips, thighs, belly, whole friggin’ body for these. They are absolutely sin-on-a-plate, but you’ll be hard-pressed to find a cookie more perfect to look at and mouthwatering to eat.

I’m going to make you spend an extra few minutes browning the butter for these (and letting it cool). You’re going to roll your eyes at this fussiness, but the minute you taste these you’ll just know it was worth it.

If you can stand to let the dough sit in the fridge overnight, you might have an orgasm moan uncontrollably while tasting the fruits of your patience. (Yes, I just used the word orgasm in a food post. But I crossed it out, so it doesn’t count.) But even if you only give it two hours in the fridge, you still might proclaim these The Best Cookie Ever.

If you don’t like peanut butter, stuff it with something else — Nutella, Almond Butter, Dark Chocolate Butter or Biscoff would be delish.

Peanut Butter-Stuffed Chocolate Chip Cookies

Peanut Butter-Stuffed Chocolate Chip Cookies



2 1/4 cup all-purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon of salt

2 sticks (1 cup) unsalted butter

1 1/4 cup packed brown sugar

1/4 cup granulated sugar

1 large egg plus 1 egg yolk

1 1/2 teaspoons vanilla extract

1 tablespoon plain greek yogurt or sour cream

3/4 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

1 cup of peanut butter, chilled in refrigerator.


Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt and brown butter in a saucepan over medium heat, whisking frequently until brown and aromatic. Transfer the butter to another bowl to prevent burning. Set aside to cool for a few minutes.

With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

Chill your dough for at least 2 hours in the refrigerator.

Preheat the oven to 350 degrees F. Once dough is chilled measure 1 level tablespoon and flatten the dough thinly into the palm of your hand. Place 1 teaspoon of chilled peanut butter in the middle of the dough.

Take 1 more level tablespoon of dough, flatten, and place on top of the peanut butter. Seal edges.

Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Makes about 24 cookies

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