Description
Buttery cocoa-rich cookies burst with peanut butter filling. Cold dough and frozen filling preserve texture while balancing density and lift for a rich, handheld indulgence.
Ingredients
113g unsalted butter
200g sweet brown sugar
1 tsp vanilla extract
200g all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
180g semisweet chocolate chips
180g creamy peanut butter
150g powdered sugar
Instructions
Prep peanut filling by combining peanut butter and powdered sugar in a cold bowl
Scoop 13 spoonfuls onto parchment-lined sheet and freeze
Microwave butter until melted (65°F), cool to 90°F while whisking in brown sugar
Blend egg/egg yolk separately to avoid rotating texture
Portion 3 tbsp dough balls onto chilled baking sheets
Flatten dough with thumb pressure to create peanut divot
Insert frozen peanut butter filling
Freeze assembled cookies 5 minutes if dough becomes sticky
Bake at 350°F (180°C) for 8 minutes
Notes
Use solid wood scoop for precise 20g dough measurements
Test peanut butter at room temp: lumps mean failed emulsify
Pre-chill baking sheets 10 mins before dough laydown
Avoid dough droppings touching to prevent singed grasshoppers
Never overmix dough to maintain texture
Freezing maintains structure against stickiness
- Prep Time: 45
- Cook Time: 8
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg