These massive cookies are just as much fun to make as they are to eat. Take a bite to find a surprise peanut butter filling in the center. Yummers!
If you want to make these cookies smaller, feel free! Simply use a small scoop for the chocolate dough, and use half of a small scoop of the peanut butter dough for each cookie. Super easy!
Peanut Butter Stuffed Chocolate Fudge Cookies
Adapted from Picky-Palate.com
Makes about 3 dozen large cookies
Ingredients for peanut butter centers:
1 cup creamy peanut butter
1/2 cup granulated sugar (or honey sucanat)
For the chocolate dough:
1 cup (2 sticks) butter, softened
1 cup granulated sugar (or honey sucanat)
3/4 cup packed light brown sugar (or honey sucanat)
1 tablespoon vanilla extract
1 3/4 cups all purpose flour (or 8 oz Soft White wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
1 cup cocoa powder
Preheat oven to 350º. Line cookie tray with parchment paper.
Mix peanut butter and sugar in a bowl. Add egg and stir until well combined. Set aside.
In the bowl of a stand mixer, beat butter and sugars until thoroughly combined. Add eggs and vanilla. Mix until well incorporated. Mix together flour, cocoa, baking soda, and salt in a bowl. Add to creamed mixture. Blend until just combined. Stir in chocolate chips.
Use a small cookie scoop to scoop out a peanut butter dough ball. Use a medium cookie scoop to scoop out a chocolate cookie dough ball for the top and for the bottom of the peanut butter ball. Press both chocolate dough balls around peanut butter ball, sealing the edges, and shaping into a somewhat flat cookie. Continue making cookies, placing them about an inch apart on cookie tray. Bake until cooked through, about 15-20 minutes. Allow cookies to cool for several minutes before transferring to a cooling rack. Serve with milk. Enjoy!