These cookies are easy to make, and so delicious! This crowd-pleasing flavor combination is hard to beat, but it’s the incredibly chewy cookie texture paired with the creamy peanut butter filling is the real reason to add these to your “must bake” list. The combination of Zulka Pure Cane Brown Sugar + Zulka Pure Cane Sugar in the cookie dough are responsible for that “just right” level of spread and the truly perfect texture combination.
MAKES
About 20 cookies
INGREDIENTS
Peanut Butter Filling
- 180 g / 2⁄3 cup creamy peanut butter
- 56 g / 1⁄2 cup Zulka Pure Cane Powdered Sugar
- 5 g / 1 teaspoon vanilla bean paste or vanilla extract
Chocolate Cookie Dough
- 226 g / 1 cup unsalted butter, at room temperature
- 212 g / 1 packed cup Zulka Pure Cane Brown Sugar
- 150 g / 3⁄4 cup Zulka Pure Cane Sugar
- 113 g / 2 large eggs, at room temperature
- 10 g / 2 teaspoons vanilla bean paste or vanilla extract
- 300 g / 1 1⁄2 cups all purpose flour
- 42 g / 1⁄2 cup cocoa powder (preferably black cocoa powder)
- 6 g / 1 1⁄2 teaspoons baking powder
- 4 g / 1 teaspoon fine sea salt
METHOD
- Line a quarter baking sheet and two half baking sheets with parchment paper. Make room for the smaller baking sheet in the freezer, and room for your mixer bowl in the refrigerator.
- Make the peanut butter filling: in a medium bowl, mix the peanut butter, Zulka Pure Cane Powdered Sugar, and vanilla to combine. Use a #100 / 2 teaspoon scoop to make balls of the filling, dropping them onto the lined quarter baking sheet.
- Transfer the baking sheet to the freezer while you make the cookie dough.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, Zulka Pure Cane Brown Sugar and Zulka Pure Cane Sugar on medium speed until light and fluffy, 2-3 minutes.
- Add the eggs one at a time, and mix each on medium speed until well combined, and scrape the mixer bowl before proceeding.. Add the vanilla and mix to combine.
- Add the flour, cocoa powder, baking powder, and salt, and mix on low speed to combine. Scrape the bowl well to make sure the dough is an even consistency. Cover the bowl with plastic wrap and transfer to the refrigerator to chill for 1 hour.
- Towards the end of chill time, preheat the oven 350°F / 175°C) with the oven racks in the upper and lower thirds of the oven.
- Use a #100 / 2 tablespoon cookie scoop to scoop the cookie dough into rounds. Press a hole into the center of each with your finger, and press a chilled peanut butter filling scoop inside each ball of dough. Pinch the excess chocolate dough around the peanut butter filling, and gently roll the dough into a ball.
- Transfer the cookie dough balls onto the prepared baking sheets. Stagger the rows of cookies to allow room for spreading in the oven. Use your fingers to gently press down each ball slightly to make it flat. Repeat until all of the cookies have been stuffed.
- Transfer the trays to the oven and bake for 14-15 minutes. Let the cookies cool completely on the baking sheets. Store in an airtight container once cooled.
