Peanut Butter Stuffed Cookies
These cookies have sinful centers! Serve warm or microwave a few seconds once cooled. Yes, the recipe is in grams but once you have a food scale it is easy peasy! You can find an inexpensive digital scale on Amazon.
Peanut Butter Stuffed Cookies
Ingredients
- 125 g Creamy peanut butter skippy
- 190 g Cold Butter cut into cubes
- 135 g Caster Sugar I buy at whole foods
- 135 g Light Brown Sugar packed
- 100 g Crushed Nutter Butter Cookies use food processor
- 420 g All purpose flour
- 10 g baking powder
- 1 tsp. kosher salt
- 100 g White Chocolate Chips I prefer Callebaut
- 100 g Milk Chocolate Chips I used Ghirardelli
- 3 eggs original called for 2, I used 3
Instructions
- Divide peanut butter into 12 "blobs" on parchment paper and place in freezer.
- Beat butter in a mixer just to break it up.
- Add sugars just to combine, not cream.
- Add dry ingredients and mix to combine.
- Add chips.
- Add eggs just until the dough all comes together.
- Weigh dough into 100 gram balls and wrap the dough around one of your frozen peanut butter "blobs."
- Preheat oven 425.
- Heat pan 5 mins.
- When ready put cookies on parchment onto hot pan.Press cookies down a bit.
- Lower temp to 375 and bake 14 mins.
Recipe adapted from Cupcake Jemma
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