Peanut Butter Cup Stuffed Cookies
Chewy brown sugar cookie dough stuffed with a giant homemade peanut butter dark chocolate cup. Salty & sweet cookie heaven!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 280 g dark chocolate (chopped bar or a good quality chocolate chip)
- ¾ cup peanut butter (180g)
- ¼ cup powdered sugar (32g)
- ½ teaspoon salt
- 1 teaspoon pure vanilla
- 129 g European style butter (83% butterfat, such as Kerrygold Irish, softened (1 stick plus 1 tablespoon))
- 213 g light brown sugar (about 1 cup)
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- ¾ teaspoon baking soda
- 3 large egg yolks (from 3 large eggs)
- 220 g all purpose flour
Instructions
- 1
Melt ⅔ of the chocolate in the microwave, in bursts of 30 seconds, stirring between. Don’t melt it fully, just until it’s halfway melted. Stir it to melt the rest.
- 2
Spoon the chocolate into the domes in the mold, about 1 teaspoon per mold (or enough to completely “paint” what will be the top of the dome) and use the back of a small spoon to coat the bottom with chocolate. Set the mold in the freezer to harden.
- 3
Stir together the peanut butter, powdered sugar, salt and vanilla. Melt the rest of the chocolate, using the same method.
- 4
Add about 1 tablespoon of peanut butter to the molds then spoon chocolate on top and smooth it so it covers the peanut butter. Set the molds in the freezer.
- 5
Preheat the oven to 350 F. Grease and line two cookie sheets with parchment paper.
- 6
In the bowl of a stand mixer (or in a bowl using a hand mixer) beat the butter with the vanilla, salt and baking soda. Add the sugar and beat until very light and fluffy (at least 5 minutes).
- 7
Add the egg yolks and beat for another 3-4 minutes, give the yolks time to emulsify into the butter.
- 8
Add the flour and beat to just combine.
- 9
Line two cookie sheets with parchment paper and scoop cookie dough into domes (about 3 tablespoons each). One by one, flatten the dough and wrap it around a peanut butter dome so that it covers it completely and still holds a dome shape.
- 10
Bake for 10-12 minutes, until the edges are just turning golden. Let cool on pan.
- 11
Served warm, the filling will ooze out when broken or when cookie is bitten into. It’s messy and wonderful.