Dive into the indulgence of rich, fudgy cookies teeming with chocolate chips and salted peanuts, all encasing a heart of smooth peanut butter for a delightful surprise with each bite.
Double Chocolate Cookie Dough:
- 100g Butter
- 100g Light Brown Sugar
- 100g Granulated Sugar
- 45g Cocoa Powder
- 220g All-Purpose Flour
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 35g Plain Greek Yogurt
- 30g Milk (any kind)
- 100g Chocolate Chips
Peanut Butter Filling:
- Pipe 8 x 10g balls of creamy peanut butter onto a baking sheet and freeze until solid.
Instructions:
- Start by melting the butter in a bowl. Once melted, add both the light brown sugar and granulated sugar, and whisk until the mixture turns creamy, which should take about 3-4 minutes.
- Blend in the yogurt and milk to the sugary butter mixture, stirring well to combine.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until you have a smooth cookie dough.
- Fold in the chocolate chips until they are evenly distributed throughout the dough.
- Prepare a baking sheet with parchment paper. Scoop out portions of the cookie dough, and press a frozen ball of peanut butter into the center of each. Roll the dough to encase the peanut butter fully, forming a ball.
- Place each stuffed cookie dough ball onto the baking sheet, leaving ample space between them. Press a few more chocolate chips and some salted peanuts onto the tops for added texture and flavor.
- Preheat your oven to 350°F (175°C). Once it’s up to temperature, bake the cookies for 12-15 minutes. They should be just set around the edges but still soft in the middle.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your decadent Double Chocolate Peanut Butter Cookies while they’re warm for a gooey peanut butter center, or let them cool for a firmer filling. 🍫🥜🍪
