My love affair with salt and chocolate began with salted chocolate ganache and jam bars and now there’s no turning back. Though these fudge-like salted chocolate cookies may look unassuming, breaking one open reveals a molten peanut butter and chocolate center.

Salted Chocolate Peanut Butter Stuffed Cookies | Tutti DolciYou may try to resist the allure of the still-warm cookies, but resistance is futile – pour yourself a big glass of milk and dig in to this sophisticated spin on the classic chocolate-peanut butter duo.

Salted Chocolate Peanut Butter Stuffed Cookies | Tutti Dolci

Salted Chocolate Peanut Butter Stuffed Cookies | Tutti Dolci

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Salted Chocolate Peanut Butter Stuffed Cookies

  • Yield: 18 cookies

Ingredients

Cookies

  • 1 1/3 cups flour
  • 1/4 cup unsweetened cocoa
  • 1 Tbsp black (or dark) cocoa
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract

Filling

  • 1/4 cup creamy peanut butter
  • 1 ounce semisweet chocolate, cut into 18 squares

Instructions

  1. Whisk together flour, cocoas, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg and vanilla, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for 2 hours.
  2. Line a baking sheet with parchment paper and fill a disposable pastry bag with peanut butter. Pipe 18 dollops (about 3/4 tsp each) onto prepared baking sheet. Freeze until firm, about an hour. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 18 (1 1/2-inch) balls of dough and place two inches apart on prepared baking sheets; make an indentation in each ball of dough with your thumb.
  3. Use an offset spatula to place a dollop of peanut butter in each dough ball; top with chocolate square. Fold dough around filling to encase it completely, then place filled balls on baking sheets and flatten slightly. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool. Sprinkle with flaky salt.

Nutrition

  • Calories: 145

 

30 comments

  1. You make the most delicious and beautiful desserts, Laura! My Hubbs will luv these choco-peanut butter cookies. Luv how dark they are, must be so rich!!

  2. Salt and chocolate are a match made in heaven. Love the idea of freezing the peanut butter drops, much easier to stuff the cookies with. Can’t wait for it to cool enough here to want to turn the oven on. Hope you have been having a great summer.
    -Gina-

    1. Hershey’s makes a special dark cocoa but if you can’t find it, substitute regular unsweetened cocoa. I just like the rich tones that the dark cocoa add to the dough. Hope that helps! 🙂

  3. About the semi sweet chocolate in the filling – just checking if the amount is right, 1 oz. that you say to cut into 18 squares? Or is it supposed to be 1 bar of semi sweet chocolate that is usually 4 ozs.? Thank you!

    1. Hi Janet, I believe I did use only 1 ounce of chocolate and cut it into 18 small squares, but if you’d like even more chocolate, feel free to use 2 ounces of chocolate! 🙂

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