Whenever I meet up with old friends, I always like to bake something for them. Last weekend, I met up with a secondary school classmate so I baked these awesome -looking cookies for her. I saw this recipe not too long ago and I was immediately hooked. Who could resist a chocolate cookie with a peanut butter filling?
I originally wanted a chocolate cookie with an oozing peanut butter filling so I reduced the amount of icing sugar in the peanut-butter-filling. However, the filling hardened during baking, so I didn’t get an oozing result. If anyone has an oozing peanut butter cookie recipe please share? I swear I will love you for it 🙂
I had a little trouble wrapping the cookies too because I used lesser icing sugar in the filling, the filling was really soft and it was hard to fully enclose it. Some peanut butter filling oozed out in the first few cookies but luckily it got better after some practice.
Another note is the flattening of cookies. I refrigerated the wrapped cookies as I was baking them in batches (because of my small oven, I could only bake 8 at a time…) and it was a mistake. The cookie dough hardened in the fridge, resulting it to crack when I flattened it. So I left the rest to come to room temperature before flattening and the results were much better.
Despite all the imperfections, the cookies were divine. I love the strong peanut butter flavour in the cookies and I really couldn’t stop at one… I’m definitely making these again as i want to perfect them the next time.
And on to the step-by-step photo! (Full recipe at the bottom)
Make the filling first: peanut butter and icing sugar in a mixing bowl.
Cream with an electric mixer until smooth. Try to resist from eating it straight away!
Make the the chocolate filling next: first measure flour, cocoa, baking powder and salt in a bowl.
Whisk gently until they are all mixed together.
Caster sugar, brown sugar, butter and peanut butter in another mixing bowl.
Cream until very light and fluffy – I didn’t bother to wash the beaters that I used to beat the filling.
Add in egg and vanilla extract and beat until fully incorporated.
Add in half of the flour mixture.
Stir the flour mixture in with a large metal spoon or rubber spatula. This is not cake so you don’t have to be extremely gentle here.
Add in the rest of the flour mixture.
Stir it in again. Again, you don’t have to be gentle, but don’t go create a “flour storm”!
Divide into 30 equal portions.
When ready to wrap, take one cookie dough, flatten it slightly.
Place a little peanut butter filling in the middle.
Wrap to enclose the filling and place them on a cookie sheet.
Flatten with a glass dipped in sugar (caster or granulated, up to you!) and bake for 10-12 minutes until the top begins to crack.
And that’s it! Bake them today, everyone will love you for it! 🙂
- 60 grams (1/2 cup) to 90 grams (3/4 cup) icing sugar
- 180 grams (3/4 cup) creamy peanut butter
- 185 grams (1½ cups) all-purpose flour
- 40 grams (1/2 cup) Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 55 grams (1/4 cup) caster sugar
- 100 grams (1/2 cup) brown sugar
- 115 grams (1/2 cup; 1 stick) unsalted butter, at room temperature
- 60 grams (1/4 cup) creamy peanut butter
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- Extra caster sugar for dipping
- Place 60 grams (1/2 cup) of icing sugar and peanut butter in a medium bowl. Beat the mixture with an electric mixer until smooth. The filling would be smooth and creamy. Set aside.
- If you want a stiffer filling, beat in the remaining 30 grams (1/4 cup) of icing sugar. It should be stiff enough to be rolled into balls. Line a baking sheet or a plate with plastic wrap. Divide the filling into 30 equal portions and roll into balls. Place it on the baking sheet (keeping them apart) and freeze them while you prepare the cookie dough.
- In a small bowl, combine the flour, cocoa powder, baking powder and salt. Whisk it gently to mix them altogether. Set aside.
- In a large bowl, combine caster sugar, brown sugar, butter and peanut butter. Beat with an electric mixer on medium-high speed until the mixture is smooth and creamy, scraping down the sides occasionally, about 5 minutes. Scrape down the sides and add in the vanilla extract and egg. Beat with an electric mixer on medium speed until fully incorporated, about 1 minute.
- Add in half of the flour mixture into the cookie batter. Stir with a spatula until almost incorporated, then add in the remaining flour mixture. Mix until the no streak of flour remains. Line another baking sheet (or a big plate) with plastic wrap. Divide the cookie dough into 30 portions and roll them into balls. Refrigerate them until you are ready to assemble the cookies.
- Preheat the oven to 185 degrees Celsius. Line a baking sheet with parchment paper.
- Take one portion of cookie dough and flatten it with your hands. Scoop a teaspoon of filling onto the centre of the dough (or place a portion of the frozen filling in the centre of the dough) and wrap it up to enclose the filling. Roll it into a ball. Repeat until all chocolate balls have been filled.
- Place the cookies onto the baking sheet. Dip the bottom of a glass (or a shot glass) into the caster sugar and flatten the cookie slightly. Dipping into sugar will prevent the cookie from sticking to the bottom of the glass. If you don't want the caster sugar topping, simply use the heel of your hand and gently press the cookie to flatten it. Bake for 10 minutes for soft cookies and 12 minutes for slightly crispy ones. Let the cookies cool on a wire rack completely before storing.
- Store the cookies in an air-tight container up to 7 days.