Peanut Butter Filled Chocolate Cookies

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Indulging in the heavenly combination of chocolate and peanut butter is always a good decision, especially when it comes to these scrumptious Peanut Butter Filled Chocolate Cookies. Imagine biting into a soft, rich chocolate cookie only to discover a creamy peanut butter center melting in your mouth. It’s the ultimate treat that satisfies both chocolate and peanut butter cravings in one delicious bite. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to impress.

Why This Recipe Works

This recipe for Peanut Butter Filled Chocolate Cookies strikes the perfect balance between rich chocolate flavor and creamy peanut butter. The use of Dutch-processed cocoa powder gives the cookies a deep chocolate color and a smooth, mild flavor. The combination of butter and shortening ensures a tender cookie with just the right amount of chewiness. Additionally, the secret peanut butter filling elevates these cookies from ordinary to extraordinary, making them an irresistible favorite.

What’s in the Bowl

Here’s what you’ll need to create these delightful cookies:

• 2 cups all-purpose flour – The base for our cookies, providing structure.
• 1/2 cup Dutch-processed cocoa powder – For deep chocolate flavor and color.
• 1/2 teaspoon baking powder – Helps the cookies rise slightly.
• 1/2 teaspoon baking soda – Reacts with the acids in the cocoa for an airy texture.
• 1/4 teaspoon salt – Enhances the flavors.
• 8 tablespoons (1 stick) butter – Adds richness and flavor.
• 1/2 cup shortening – Keeps the cookies tender and chewy.
• 1/2 cup granulated sugar – Sweetens the cookies (plus extra for rolling).
• 1 cup brown sugar, firmly packed – Contributes moisture and a lovely caramel flavor.
• 2 eggs – Binds the ingredients together and adds moisture.
• 1 teaspoon vanilla extract – Adds warmth and depth to the flavor.
• 1 cup semisweet chocolate chips – For an extra chocolatey bite (reserve half to garnish).

What’s in the Gear List

Before you get started, gather the following gear:

• Mixing bowls – For combining ingredients.
• Stand mixer or hand mixer – To make the mixing easier and fluffier.
• Baking sheets – To bake your cookies on.
• Parchment paper – For easy cleanup and to prevent sticking.
• Cookie scoop or tablespoon – For portioning out the cookie dough.

Cooking Peanut Butter Filled Chocolate Cookies: The Process

Now that you have all your ingredients and gear, let’s dive into the step-by-step process of making these Peanut Butter Filled Chocolate Cookies.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect texture.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later use.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, using a stand mixer or hand mixer, cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.

Step 5: Combine Dry Ingredients with Wet Ingredients

Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want your cookies to remain tender.

Step 6: Fold in Chocolate Chips

Gently fold in the semisweet chocolate chips, reserving half to sprinkle on top of the cookies later.

Step 7: Prepare the Peanut Butter Filling

In a small bowl, mix together 1 cup of peanut butter with a sprinkle of powdered sugar to create a thicker filling. This will help the filling hold its shape inside the cookies.

Step 8: Shape the Dough

Using a cookie scoop or tablespoon, scoop out a portion of the cookie dough and flatten it slightly in your hand. Place about a teaspoon of the peanut butter filling in the center and fold the dough around it, rolling it into a ball. Repeat until all the dough is used.

Step 9: Roll in Sugar

Roll each dough ball in granulated sugar before placing them on a lined baking sheet, leaving enough space between each cookie for spreading.

Step 10: Bake

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. As soon as you remove them from the oven, sprinkle the reserved chocolate chips on top of the warm cookies for a melty finish.

Step 11: Cool

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Season-by-Season Upgrades

These Peanut Butter Filled Chocolate Cookies can be adapted for different seasons and occasions:

• Fall – Add a pinch of cinnamon or nutmeg to the cookie dough for a warm autumn flavor.
• Winter – Incorporate crushed peppermint candies or a sprinkle of sea salt on top for a festive touch.
• Spring – Use pastel-colored chocolate candies for a fun, colorful twist.
• Summer – Add a swirl of crushed graham crackers for a s’mores-inspired treat.

Things That Go Wrong

Baking is an art, and sometimes things don’t go as planned. Here’s what to watch out for:

• Cookies Spread Too Much – This can happen if the butter is too warm. Make sure your butter is softened but not melted.
• Peanut Butter Filling Leaks – Ensure the dough fully encases the filling; if not sealed properly, the filling may ooze out during baking.
• Cookies Too Hard – Overbaking can lead to hard cookies. Keep an eye on them as they bake.
• Flavor Not Intense Enough – Make sure to use high-quality cocoa powder and chocolate chips for maximum flavor.

Store, Freeze & Reheat

These cookies are perfect for making ahead of time and storing for later:

Store cooled cookies in an airtight container at room temperature for up to a week. To freeze, place the cookies in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds to warm them up.

Questions People Ask

Can I use natural peanut butter for the filling?

Yes, you can use natural peanut butter, but be aware that it may be thinner than regular peanut butter. You might need to add a bit of powdered sugar to thicken it up.

Can I substitute other types of chocolate?

Absolutely! You can use dark chocolate or even white chocolate chips for a unique twist on these Peanut Butter Filled Chocolate Cookies. Just be mindful that different chocolates may alter the overall flavor.

What if I don’t have shortening?

If you don’t have shortening, you can replace it with an equal amount of butter. The texture may be slightly different, but the cookies will still be delicious.

How can I make these cookies gluten-free?

You can use a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure to check that all other ingredients are gluten-free as well.

Wrap-Up

Get ready to indulge in the rich flavors and textures of these Peanut Butter Filled Chocolate Cookies. With their soft chocolate exterior and creamy peanut butter center, they are sure to become a favorite in your household. So gather your ingredients, follow the steps, and treat yourself to a batch (or two) of these delightful cookies!