Best Chocolate Cookies With Creamy Peanut Butter Filling Recipes

PEANUT BUTTER FILLED CHOCOLATE COOKIES

Steps:

• In a medium bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
• In the bowl of an electric mixer, combine the butter and sugar on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed until just incorporated.
• Divide the dough in half, and shape into two balls. Wrap in plastic wrap and refrigerate for 1 hour.
• When the dough is chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
• Taking only one ball of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8 to 1/4-inch thickness with a piece of parchment paper over it to prevent the rolling pin from sticking to the dough. Use a round cookie cutter to cut out cookies and transfer them to the prepared baking sheet.
• Bake the cookies for 12 minutes rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
• While the cookies are cooling, prepare the filling. Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the powdered sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy.
• Spread the filling onto half of the cookies and top with the remaining cookies to form cookie sandwiches.

CHOCOLATE PEANUT BUTTER FILLED COOKIES

Steps:

• Preheat the oven to 375˚F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, mix together the flour, cocoa and baking soda until fully combined.
• In a separate bowl, beat together the sugars, butter and 1/4 cup peanut butter until light and fluffy. Add the egg and vanilla and beat until fully combined. Stir in the flour mixture until fully incorporated and set aside.
• In a medium bowl, mix together the icing sugar and 3/4 cup of peanut butter until smooth.
• Take around 1 Tbsp of cookie cough and flatten with your palm. Place around 1-2 tsp of peanut butter filling in each then roll chocolate cookie dough over the peanut butter to close. Roll the cookie ball in sugar. Place the cookies on the prepared cookie sheet.
• Bake for 7-9 minutes. Let stand on baking sheet for 2 minutes, then move to wire racks to cool.

PEANUT BUTTER-FILLED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 F / 180 C.
• In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
• Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
• Add egg and vanilla, beat again until fluffy.
• In two additions beat the flour mixture into the butter mixture, scrape down sides.
• Form into 24 balls each about 1 1/2 tbsp size.
• Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
• Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
• Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
• Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.

CHOCOLATE CAKE WITH PEANUT BUTTER FILLING

Steps:

• Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping. , Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled., In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.

MONSTER COOKIE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, oil, water, egg, peanut butter and oats with spoon until mixture comes together. Stir in candies, chocolate chips and peanuts. Press dough in bottom of pan.
• Bake 16 to 20 minutes or until light golden brown. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.