Peanut Butter Stuffed Chocolate Cookies
2/3 cup (160g) peanut butter
Drop about 18-19 teaspoons of peanut butter
Freeze for about 30 minutes to 1 hour until the dough is ready
1/2 cup (113g) unsalted butter, room temperature
2 tbsp (30g) peanut butter
1/3 cup (70g) sugar
1/3 cup (70g) packed brown sugar
Mix until creamy
1 egg
1 tsp (5g) vanilla extract
Mix to incorporate
1 ¼ cup (160g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
¾ tsp (4g) baking soda
1/2 tsp (3g) salt
Whisk to combine
Gradually incorporate flour mixture
1/3 cup (60g) semi-sweet chocolate chips
Refrigerate the dough for 30 minutes, optional
Take large spoons of cookie dough
Flatten on your palm
Add peanut butter
Wrap the dough around and roll into balls
Flaky sea salt
Bake at 350°F (180°C) for 9-11 minutes
While still hot add M&M’s, fall colors, optional
cool on the baking sheet for 5 minutes
Transfer to a cooling rack