Chocolate Filled Peanut Butter Cookies with Salted Chocolate, Peanut Butter Drizzle
Another cookie to add to your favourite cookie list.
Not got a list yet, what’re you waiting for?
I may have said this before, but just in case you’re reading my pages for the very first time (say it isn’t so!) I’m a big fan of a cookie that has a fabulous surprise inside when I bite into them.
Is chocolate the best thing to find inside a cookie?
Well, its certainty not the worst thing.
I’ve put a pinch of sea salt in the chocolate P-nut butter drizzle, it adds another surprise to my mouth, and a little bit of Maldon Salt is never a bad thing to counteract something sweet.
Be careful when adding this, just because it can add something magic, too much of it can also be like tasting the sea.
Go on, give it a go and enjoy your sweet life!
Couldn’t wait until they were completely cold - warm gooey centre!
What You Need
Cookies
250g Butter-Softened
140g Creamy P-Nut Butter
150g Brown Sugar
1 Egg
1 Tsp Vanilla Extract
280g Plain Flour
1 Tsp Baking Powder
100g Dark Chocolate – Cut into squares
Chocolate inside the cookie dough
Salted Chocolate & Peanut Butter Drizzle
100g Dark Chocolate-Broken into pieces
1 Heaped Tbsp. Smooth Peanut Butter
1 Tsp Coconut Oil
Pinch of Sea Salt
Let the drizzle cool for a while before using it.
How It’s Done
Cookies
Place the softened butter, peanut butter and brown sugar into a bowl and beat until light and airy
Add the egg and vanilla, and beat again.
Mix the flour and baking powder together.
Add the flour mix to the beaten butter mixture
Beat again until just combined
Scrape down the bowl and place it into the fridge until its firm enough to handle – around 1 hour
Heat the oven to 180c
Line a couple of baking trays with non-stick baking parchment
Once the dough is cold enough to handle, scoop out balls about 1 inch round
Push one square of dark chocolate into each ball
Roll to reshape and seal the dough.
Place the cookies, 2’ apart, onto the prepared tray
Place the trays into the hot oven and bake for 12-15 mins until they are a pale colour around the edges.
Let them sit on the tray to cool for 5 minutes then transfer to a cooling rack.
Make a pattern with the drizzle
Salted Chocolate & Peanut Butter Drizzle
Place the chocolate, peanut butter, salt and coconut oil into a microwavable bowl and melt – See Tip Box
Once everything is melted, mix together until it’s smooth & glossy
Pour the drizzle into a piping bag and let it cool for around 10 minutes
Pipe a pattern onto the top of the cooled cookies
Let them sit until set, if you can wait that long.
Enjoy!
Waiting for you to enjoy!
Tip Box
Microwave – If you don’t want to use the microwave to melt the ingredients for the drizzle, use a ban-marie instead.
Piping Bag – If you don’t have a piping bag, use a sandwich bag instead and cut off the corner
Yes please!
