Chocolate Filled Peanut Butter Cookies Food

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• For the peanut butter filling: Line 2 regular baking sheets and 1 smaller one with parchment paper.
• Whisk together the peanut butter and confectioners' sugar in a medium bowl until smooth. Using a tablespoon scoop, portion into 18 rounds and place them on the small parchment-lined pan. Put them in the freezer to firm up, at least 20 minutes.
• Preheat the oven to 375 degrees F.
• For the cookie dough: Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream together the brown sugar, butter and granulated sugar until nice and combined, about 2 minutes. Add the vanilla and egg and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, stir together the flour, coffee granules, baking soda, baking powder and salt. Add the dry ingredients to the mixer gradually, mixing on low until totally incorporated. Stir in the chocolate chunks.
• Scoop the cookie dough into eighteen 2-tablespoon portions and with your palm, flatten each scoop into a disc.
• Place one peanut butter round in the center of a dough disc. Bring the edges of the dough around the peanut butter round and enclose completely. Roll to ensure all the peanut butter is covered. Flatten with your palm, creating a disc shape once again. Repeat with the remaining peanut butter rounds and dough discs. Split the finished discs between the 2 lined baking sheets.
• Bake until the cookies are golden brown, 10 to 11 minutes. Transfer the cookies to a cooling rack and allow them to cool slightly before eating, 5 to 7 minutes.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
• Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

PEANUT BUTTER-FILLED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 F / 180 C.
• In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
• Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
• Add egg and vanilla, beat again until fluffy.
• In two additions beat the flour mixture into the butter mixture, scrape down sides.
• Form into 24 balls each about 1 1/2 tbsp size.
• Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
• Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
• Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
• Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.

CHOCOLATE AND PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour to creamed mixture and mix well., Shape into 3/4-in. balls. Coat bottom of a glass with cooking spray, then dip it in sugar. Flatten cookies with prepared glass, redipping glass in sugar as needed. Place on baking sheets. Bake until set, 12-15 minutes. Cool on a wire rack., In a small bowl, beat the brown sugar, peanut butter and butter until smooth. Spread 1 teaspoon over each cookie. Combine glaze ingredients; gently spread 3/4 teaspoon over each peanut butter layer. Store in a single layer in airtight containers.

CHOCOLATE COOKIES WITH CREAMY PEANUT BUTTER FILLING

Steps:

• In medium bowl stir together Flour, cocoa powder and baking soda; set aside.
• Mix butter, granulated sugar, brown sugar, and 1/4 Cup of the peanut butter; beat this with mixer until well blended. Add egg, milk and vanilla and beat well.
• Beat in flour mixture.
• Shape this dough into 32 balls.
• For filling combine powdered sugar and remaining 1/2 Cup peanut butter with a mixer until its smooth; you might have to knead it a couple of times if it crumbles.
• Shape this dough into 32 balls (these will be smaller).
• Flatten each chocolate dough ball.
• Top with peanut butter dough ball.
• Shape chocolate ball around peanut butter ball and roll it all into one big ball.
• flatten with bottom of glass.
• Drop the flattened cookie into granulated sugar to coat just the one side.
• Bake in preheated 350 for 8 minutes.

DOUBLE CHOC PEANUT BUTTER COOKIES

Steps:

• Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
• Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.