Magic in the Middle Cookies
Chocolate peanut butter cookies stuffed with oozing peanut butter.
Servings 16 cookies
Ingredients
Peanut Butter Middle
- 180g peanut butter creamy about 3/4 cups
- 20g or 2 tablespoons maple syrup
- Pinch salt
Chocolate Peanut Butter Cookie
- 113g or ½ cup unsalted butter
- 210g or 1 cup granulated sugar
- 50g creamy peanut butter
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 large egg
- ½ tsp baking soda
- 50g or ½ cup dutch process cocoa
- 120g or 1 cup all purpose flour fluff the flour and sprinkle into the cup if using volume measurements (do not pack it in!)
Instructions
- Mix together the peanut butter and maple syrup. Dollop 1 tablespoon of the mix onto a small plate or cookie sheet lined with parchment paper. Set in the freezer for 20 minutes to firm them up.
- Melt the butter in the microwave (don't let it sputter less you lose any liquid). Add the sugar and whisk very well.
- Add the peanut butter, salt, vanilla and egg and whisk the mixture very well.
- Add the cocoa, flour and baking soda and fold with a rubber spatula.
- Cover with a tea towel and leave on the counter for 30 minutes.
- Preheat the oven to 350 F. Line two standard size cookie sheets with parchment paper.
- If you’d like to do a sugared topping, mix together ¼ cup granulated sugar and a pinch of salt.
- Scoop cookie dough onto cookie sheet, about 1.5-2 tablespoons per cookie.
- Press a mound of cookie dough with your thumbs to flatten to make room for the peanut butter, and place the pb in the center then wrap the dough around. Roll the ball between your palms to smooth it out. Once placed onto the cookie sheet use your two fingers to flatten slightly (this will help them spread). Dip in the sugar if using. Repeat with the rest of the cookies.
- Bake cookies for 10-12 minutes.