Peanut Butter Filled Brownie Cookies
Ingredients
Peanut Butter Filling
-
½
cup
creamy peanut butter
-
½
cup
confectioners’ sugar
Cookie Dough
-
8
ounces
semi-sweet chocolate, coarsely chopped
-
¾
cup
all-purpose flour
-
¼
cup
natural unsweetened or dutch-process cocoa powder
-
1
teaspoon
espresso powder
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
-
5
tablespoons
unsalted butter, softened
-
¾
cup
packed light or dark brown sugar
-
¼
cup
granulated sugar
-
2
large
eggs
-
1
teaspoon
pure vanilla extract
Instructions
- Make the peanut butter filling by mixing peanut butter and confectioners’ sugar until smooth, then roll into 24 balls and freeze for at least 1 hour.
- Melt the chocolate and let it cool slightly.
- Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a bowl.
- In a separate bowl, beat the butter, brown sugar, and granulated sugar until creamy, then add eggs and vanilla and mix well.
- Add the melted chocolate to the mixture and combine, then gradually mix in the dry ingredients.
- Chill the dough in the refrigerator for 1 hour.
- Preheat the oven and line baking sheets with parchment paper.
- Shape the cookies by rolling dough around a frozen peanut butter ball, then place on the baking sheets.
- Bake for 12-13 minutes until edges are set, then cool on the baking sheet for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
8g
Total carbohydrates
19g
Total protein
3g
Sodium
100mg
Cholesterol
30mg
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