There's a Creamy Surprise in These Chocolate Cookies

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Make the peanut butter filling by stirring together the peanut butter, sugar and vanilla in a medium bowl until smooth.
2. Drop the filling by 2 teaspoon-sized scoops onto a wax paper-lined cookie sheet and freeze to chill while you make the dough.
3. Beat the softened butter and both sugars until well combined.
4. Add the eggs one at a time, stirring well after each, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, salt and baking soda.
6. Gradually add the dry ingredients to the wet, stirring until fully incorporated, then stir in the mini chocolate chips.
7. Cover the dough and chill for 30 minutes.
8. Near the end of the chilling time, preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper.
9. Scoop 1 1/2 tablespoons of dough, make a crater in the center with your thumb, and press in a frozen dollop of peanut butter filling.
10. Cover the filling with another scoop of dough and roll into a smooth ball with no peanut butter showing.
11. Place on the prepared sheet and bake at 375°F (190°C) for 13 minutes.
12. Within 3 minutes of removing the cookies from the oven, press extra chocolate chips onto the tops.
13. Let the cookies cool completely on the sheet.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggBrown sugarChocolate chipPeanut butter