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white_chocolate_peanut_butter_cookies 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
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White Chocolate Dipped, Peanut Butter Stuffed, Chocolate Cookies

Makes 3 dozen

chocolate cookie dough:
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
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
3/4 cup plus 2 tablespoons sifted powdered sugar

1 cup melted white chocolate
3/4 cup chopped dry roasted peanuts

1. Preheat oven to 350˚F.
2. For the chocolate cookies: Place flour, cocoa powder and baking powder into a mixing bowl and whisk together.
3. In the bowl of a stand mixer, fitted with a paddle attachment, cream together butter and both sugars.
4. Add peanut butter and continue to cream together. Scrape down sides of the bowl, add egg, milk and vanilla and continue to mix together.
5. Add dry mixture to the wet ingredients, in thirds, mixing after each addition.
6. Add the melted dark chocolate and continue to mix together until a dough forms.
7. For the peanut butter filling: In another mixing bowl beat together the peanut butter and powdered sugar until completely combined and no lumps remain.
8. To assemble: Take 2 tablespoons of the chocolate cookie dough and form into a flat disc. Take 1 1/2 teaspoons of the filling mixture and form into a ball.
9. 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.
10. 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 1/2 inches apart. Using the back of a lightly greased measuring cup, gently flatten the tops of each cookie.
11. 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.
12. Once cookies have cooled, dip half of each cookie into the melted white chocolate, gently shaking off any excess.
13. Gently place dipped cookies onto a parchment lined baking sheet, 1/2 inch apart and sprinkle with chopped peanuts. Allow white chocolate to set, about 30 minutes. Serve.

**Cookies will stay fresh for 5 to 7 days when stored in an airtight container, in a cool and dry place.

  1. Elishia Not Specified Not Specified

    I think that these are the sort of cookies that are going to get me in trouble… YUM!

  2. Katrina Not Specified Not Specified

    So much goodness in one cookie!! This looks great!

  3. Julie Not Specified Not Specified

    This is literally all my dreams coming true. Can’t wait to try them!

  4. Marta Not Specified Not Specified

    These are so perfect

  5. CookieSisters Not Specified Not Specified

    We’ve tried the recipe and it is absolutely amazing! We’re definitely going to bake them again! =)

  6. Eden Passante Not Specified Not Specified

    These look incredible! What a great idea!

  7. plasterer bristol Not Specified Not Specified

    These sound absolutely delcious. can’t wait to try making these. Thanks


  8. Danielle Rudess Not Specified Not Specified

    The peanut butter/powdered sugar ratio for the filling seems to be off when we made ours. We needed to add extra peanut butter.

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