Chocolate cookies with a surprise inside! We made these yummy chocolate cookies, put peanut butter inside, and then dipped all that in white chocolate. Yes, these might be a little more time intensive than other cookie recipe, but it’s worth it! Labor day is coming up, so you probably have Monday off, so maybe that is a perfect time to give these a go. :) ♥ Teri
Here are some more peanut butter recipes you might like:
- Creamy No Bake Peanut Butter Pie
- Chocolate Covered Peanut Butter Ritz Sandwiches
- No Bake Peanut Butter Cheesecake
- Chocolate and Peanut Butter Brownie Bars
- Peanut Butter and Jelly Cheesecake Bars
- Crunchy Peanut Butter Pie Pops
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White Chocolate Dipped, Peanut Butter Stuffed, Chocolate Cookies
chocolate cookie dough
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- ½ cup unsalted butter, softened (1 stick)
- 1/2 cup superfine sugar
- 1/2 cup light brown sugar
- 1/4 cup creamy peanut butter
- 1 large egg lightly beaten
- 1 1/2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/2 cup melted and cooled dark chocolate
peanut butter filling
- 1/2 cup creamy peanut butter
- 6 tablespoons sifted powdered sugar
- 1 cup melted white chocolate
- 3/4 cup chopped dry roasted peanuts
- Preheat oven to 350˚F.
- For the chocolate cookies: Place flour, cocoa powder, baking powder, and baking soda into a mixing bowl and whisk together.
- In the bowl of a stand mixer, fitted with a paddle attachment, cream together butter and both sugars.
- Add peanut butter and continue to cream together. Scrape down sides of the bowl, add egg, milk and vanilla and continue to mix together.
- Add dry mixture to the wet ingredients, in thirds, mixing after each addition.
- Add the melted dark chocolate and continue to mix together until a dough forms.
- For the peanut butter filling: In another mixing bowl beat together the peanut butter and powdered sugar until completely combined and no lumps remain.
- To assemble: Take 2 tablespoons of the chocolate cookie dough and form into a flat disc. Take 1 ½ teaspoons of the filling mixture and form into a ball.
- Place the peanut butter ball onto the center of the chocolate disc and carefully wrap the disc around the ball, until completely and evenly covered, pinching and sealing any visible openings and cracks.
- Roll the peanut butter stuffed chocolate ball to make smooth and place onto a parchment lined baking sheet. Repeat until you have filled 2 to 3 baking sheets with chocolate cookie balls, spaced 1 ½ inches apart. Using the back of a lightly greased measuring cup, gently flatten the tops of each cookie.
- Bake cookies (no more then 2 cookie sheets at a time) for 8 to 10 minutes or until slightly puffed up and baked through. Remove from oven and transfer cookies onto a baking sheet lined with a cooling rack. Cool the cookies completely, about 1 hour.
- Once cookies have cooled, dip half of each cookie into the melted white chocolate, gently shaking off any excess.
- Gently place dipped cookies onto a parchment lined baking sheet, ½ inch apart and sprinkle with chopped peanuts. Allow white chocolate to set, about 30 minutes. Serve.
- *Makes 3 dozen cookies
- **Cookies will stay fresh for 5 to 7 days when stored in an airtight container, in a cool and dry place.
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Made these for Christmas and they were a big hit! I rolled the peanut butter filling into balls and froze them before shaping the cookies. Worked great!
Do you have to use milkin the recipe? I don’t have any, so I want to know if they will still turn out good without milk. Thanks!
Hi! The milk ensures that the cookies bake moist and tender. They will be a touch dry without them. If you have any yogurt or sour cream you can replace it with that instead (1:1).
Awesome, thanks for responding so quickly!
Recipe instructions did not include baking soda, says it makes 36 and made 16, not sure if they were too big or what, sorry but whoever wrote this messed it all up
Thanks for catching the baking soda error. It gets whisked in with the other dry ingredients. Every time I’ve made these cookies, i get between 34-38 cookies, using a 2 tablespoon sized scoop.
Not sure if its just me, but ingredients list baking soda but instructions don’t say when to use it
Hi! Thanks for catching that! The baking soda should be combined with the other ingredients. The recipe will be updated shortly!
½ teaspoon baking powder
½ cup baking powder ? I’m pretty sure you can’t use 1/2 cup of baking powder, but what will I need instead of that?
Hi! Thanks so much for letting me know! The correct amount is 1/4 teaspoon baking soda and the recipe has been updated!
The peanut butter/powdered sugar ratio for the filling seems to be off when we made ours. We needed to add extra peanut butter.
These sound absolutely delcious. can’t wait to try making these. Thanks
These look incredible! What a great idea!
We’ve tried the recipe and it is absolutely amazing! We’re definitely going to bake them again! =)
These are so perfect
This is literally all my dreams coming true. Can’t wait to try them!
So much goodness in one cookie!! This looks great!
I think that these are the sort of cookies that are going to get me in trouble… YUM!