Peanut Butter Brownie Cookies (Print Version)
# Ingredients:
→ Peanut Butter Filling
01 -
125g creamy peanut butter
02 -
60g confectioners’ sugar
→ Cookie Dough
03 -
226g semi-sweet chocolate, coarsely chopped
04 -
94g all-purpose flour, spooned and leveled
05 -
21g natural unsweetened or Dutch-process cocoa powder
06 -
1 tsp espresso powder
07 -
1 tsp baking powder
08 -
1/4 tsp salt
09 -
71g unsalted butter, softened to room temperature
10 -
150g packed light or dark brown sugar
11 -
50g granulated sugar
12 -
2 large eggs, at room temperature
13 -
1 tsp pure vanilla extract
# Instructions:
01 -
Mix peanut butter and confectioners’ sugar in a small bowl until combined and smooth. Scoop out 6g portions, roll into balls, and place on parchment. Freeze for at least 1 hour or up to 1 day.
02 -
Melt the chopped chocolate in a double boiler or microwave in 20-second increments, stirring until smooth. Set aside to cool slightly.
03 -
Whisk flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Set aside.
04 -
In a large bowl, beat butter, brown sugar, and granulated sugar on medium-high speed until smooth. Add eggs and vanilla and beat on high for 2 minutes. Pour in melted chocolate and beat on medium-high for another 2 minutes.
05 -
Gradually add dry ingredients to wet ingredients and beat on low speed until combined. Cover and chill dough for 1 hour.
06 -
Preheat oven to 177°C (350°F). Line baking sheets with parchment paper. Take a portion of dough (30g) and form a ball. Create an indentation, place a frozen peanut butter filling in the center, and cover with more dough. Roll into a smooth ball.
07 -
Space dough balls 3 inches apart and bake for 12-13 minutes, or until edges are set. Cool cookies on baking sheets for 10 minutes, then transfer to a wire rack.
# Notes:
01 -
Baked cookies can be stored at room temperature for up to 1 week or frozen for up to 3 months.
02 -
Freezing unbaked dough balls is also possible for up to 3 months. Bake frozen dough balls for an extra minute.