I’ve been lusting after these cookies ever since Sally posted them last summer. I just needed a good excuse to make them, and that came in the form of my friend Jen’s birthday party this month. She loves chocolate and peanut butter so I knew they’d be perfect.

I’ve tried a few recipes like this from various sources over the years and have always been disappointed. The cookie dough was dry, or not that chocolate-y, or the filling-to-cookie ratio was off. What’s happening in this recipe is a cookie dough that’s brownie-like in its richness and chew (from melted chocolate, not just cocoa powder) and a generous, gooey, delicious filling that tastes just like the inside of a peanut butter cup.

These are the best thing to come out of my oven in long time! So obsessed and can’t wait to make them again.

Peanut Butter Stuffed Brownie Cookies

Source: Sally’s Baking Addiction

Yield: 24 cookies (easily halved)

Ingredients

Peanut Butter Filling

  • 1/2 cup (125g) peanut butter
  • 1/2 cup (60g) icing sugar

Brownie Cookie Dough

  • 8 oz (226g) dark or semi-sweet chocolate, chopped
  • 5 tbsp butter, room temperature
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (50g) sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 3/4 cup (94g) flour
  • 1/4 cup (21g) cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt

Directions

  1. For the peanut butter filling, first line a plate or tray (that fits in your freezer) with parchment paper. Mix the peanut butter and icing sugar together in a small bowl. With a teaspoon, scoop about a spoonful of this peanut butter mixture (about 6g) into your hands and roll into a ball. Place on the plate and repeat until you have 24 peanut butter balls in total. Stick in the freezer, and chill for at least 1 hour.
  2. For the cookie dough, first melt the chocolate in the microwave and set aside to slightly cool.
  3. In a large bowl, beat the butter, brown sugar and sugar until smooth and creamy. Add the eggs and vanilla, and beat again for 2 full minutes. Pour in the melted chocolate and mix again for 2 full minutes.
  4. Add the flour, cocoa powder, baking powder and salt and mix until combined. Cover and chill the dough for 1 hour.
  5. To shape and bake the cookies, preheat the oven to 350 and line cookie sheets with parchment paper. Roll about 1.5 tbsp of cookie dough into a ball and make an indentation in the centre. Place a frozen peanut butter ball in it, then take a few pinches of cookie dough from the sides/bottom and press on top of the peanut butter. Roll the whole thing together into a smooth ball. Repeat for the rest of the cookie dough, but only take a few frozen peanut butter balls out of the freezer at a time because they start to soften up very fast.
  6. Bake cookies for 12-13 minutes or the edges look set.