Peanut Butter Chocolate Cookies

5 from 4 votes

Peanut Butter Chocolate Cookies

Intense chocolate-flavored cookies filled with delicious peanut butter. Imagine Reese's peanut butter cup, that's what these delicious cookies are like.

Prep Time30

Cook Time15

Passive Time30

Servings: cookies

Author: Bea & Marco

Ingredients

The Cookies

1 cup all purpose flour (130 gr)
½ cup unsweetened cocoa powder (60 gr)
½ teaspoon baking soda
½ teaspoon salt
½ cup butter (113 gr)
4 oz semisweet chocolate 55% (113 gr), chopped into small pieces
½ cup sugar (100 gr)
½ cup brown sugar (80 gr)
1 egg , room temperature
1 teaspoon vanilla extract

The Filling

1 cup peanut butter (250 gr)
⅓ cup honey (110 gr)

Instructions

The Cookies

Sift flour, cocoa powder, baking soda and salt into a bowl and set aside.
Put chopped chocolate and butter into a bowl and melt either in microwave or double boiler method. Once the mixture is not too hot, add in both sugars, egg and vanilla extract. Mix well using a hand whisk.
Add in half of flour mixture and combine everything without overmixing. Add the rest of the flour and fold everything together using a rubber spatula.
Cover the bowl with a cling film and leave to chill in the fridge for 30 minutes or until firm to handle.

The Filling

Add peanut butter and honey into a bowl and mix well.
Scoop 2 teaspoon (10 gr) more or less of filling mixture and place on a baking tray with baking sheet. Use 2 small spoons to make it easier.
Place in the freezer for 30 minutes or until firm.

Assembling

Using a 1 ½ tablespoon ice cream scoop, scoop the dough batter and form a shape similar to tall bowl. Place the firm filling inside and cover it with the dough. Roll between your palms and place it on a baking tray with baking sheet.
Continue with the rest. Make sure to have at least 2 inches (5 cm) space in between the balls.
Bake in a preheated oven at 350ºF (175ºC) for 15 minutes or until fully cooked. Leave for 5 minutes before transferring to a rack to cool completely.
Note: If your balls soften while you're finishing up, place the baking tray with the balls in the fridge meanwhile.
Take out the filling 2,3 at a time to prevent them getting soft and difficult to handle.

Tips On How To Prevent The Cookies From Spreading

It has to do with oven temperature, chilled dough, no overmixing, tall cookie balls and baking in the middle rack. Read more in my post above.

How To Work With Peanut Butter Filling

Refer to my post above to make sure your peanut butter filling stays nice and beautiful with your chocolate cookies.

How To Store

Place in an airtight container at room temperature up to 2 weeks.
To Freeze Baked Cookies: place baked cookies on baking tray with baking sheet in the freezer for 30 minutes. Once they are hard, put them in a ziplock bag and into the freezer up to 1 month.
Defrost Baked Cookies: thaw at room temperature. Heat in the oven at 275ºF (135ºC) for 10 minutes to bring them back to life.
To Freeze Raw Cookies: place the formed unbaked balls on a baking tray with baking sheet in the freezer for 30 minutes. Once they are hard, put them in a ziplock bag and into the freezer up to 9 months.
To Bake Frozen Cookies: place frozen raw balls on a baking tray with baking sheet and bake as per instructions above, with a few minutes more of cooking time.

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