I could try to explain what I am feeling…but today Garfield just says it so much better:
Last week, after an extra long day at the gym, all I wanted was a cookie. And I knew the exact cookie I wanted. I had seen it a few days before on Picky Palate and figured that the workout I just put in should, at the very least, equal out a cookie
or two. So I whipped up a batch of these Peanut Butter Stuffed Chocolate Cookies and was thrilled with the results. While mine may not have come out as pretty as Jenny’s…they still tasted amazing and I don’t know if I can ever go back to plain chocolate cookies (who am I kidding? I would never turn down a cookie).
I feel like I am in that episode of Friends where Ross’ Thanksgiving sandwich gets eaten…you know the special one that Monica makes that has a gravy soaked piece of bread in the middle? Well this cookie is like that…just with a moist, delicious, peanut butter cookie in the center of two fudge-y chocolate cookies. Amazingness. Make them soon, very soon. P.S. I miss Friends!
For the Peanut Butter Cookie Centers:
1 cup creamy peanut butter
1/2 cup granulated sugar
For the Chocolate Cookies:
2 sticks butter, room temperature
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup cocoa powder
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat liner.
For peanut butter dough:
In stand mixer, beat peanut butter and sugar. Add egg, mixing until thoroughly combined. Remove dough to a separate bowl. Rinse and dry mixer bowl for chocolate dough.
For chocolate dough:
Mix flour, baking soda, salt, and cocoa powder into a large bowl. Set aside.
In stand mixer, beat butter and sugars until fluffy. Add eggs and vanilla, beating until throughly combined. Slowly mix in the dry ingredients into the wet ingredients until just combined.
To form the cookies:
With a small cookie scoop, scoop peanut butter cookie dough into your hand. With a medium cookie scoop, scoop chocolate dough on top and on bottom of peanut butter dough. With hands, press chocolate dough around peanut butter dough, forming into a cookie shape. Place onto prepared baking sheet, about 1 inch apart from each other.
Bake for 13 to 15 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Store in airtight container for up to a week.
Adapted from Picky Palate