A soft chocolate cookie stuffed with peanut butter, these cookies are hard to stop at just one (especially if you try them while they’re still warm!).
Oh goodness… football season is coming. Are you excited about it?
If you’ve been following along with me, you know that I am not a football fan. Not even Superbowl. I enjoy hanging out with friends and munching on snacks and appetizers. Buffalo chicken dip? Hellz yeah! Soft pretzels? You bet! Old-school Mexican seven layer dip? Don’t mind if I do.
Football weekends are perfect for serving your favorite finger food, to make mixing and mingling, watching (or not watching) the game easy. There’s not a particular sweet that stands out as a classic for a football party, but you can’t go wrong with cookies. I had bookmarked these cookies years ago, but for some reason, never got around to making them. That was a mistake. They’re awesome. These cookies stay soft and are rich flavor. They’re addictive at room temperature but they’re definitely trouble if you eat them just slightly warm. Soooo good!
I may have made these cookies twice in one week, which is pretty much unheard of for me..
Looking for more inspiration for fall and winter football games? Check out the collection of recipes from the #SundaySupper tastemakers below my cookie recipe.
Peanut Butter-Stuffed Chocolate Cookies #SundaySupper
Prep Time: 10 hours
Cook Time: 9 hours
Yield: Approximately 2 Dozen Cookies
1/2 c. (1 stick) unsalted butter, softened
3/4 c. creamy peanut butter (not natural peanut butter), divided
1/2 c. light brown sugar
1/2 c. granulated sugar, with extra for rolling
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. confectioners sugar
Prep: Preheat oven to 375F. Line two baking sheets with parchment paper and set aside. Place 1/4-1/2 c. Granulated sugar in a small bowl and set that aside as well.
Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars, and 1/4 c. peanut butter on medium speed. Scrape down sides of the bowl. Beat in vanilla and egg. Sift flour, cocoa powder, salt, and baking soda into bowl. Beat on medium-low until dough begins to come together, 1-2 minutes.
Make the Peanut Butter Filling: In a separate bowl, cream together (use either the stand mixer or a hand held mixer) remaining 1/2 c. peanut butter and confectioners sugar.
Assemble the Cookie: Using a 1 1/2 Tbs. ice cream scoop, portion out dough into equal sizes. With clean hands, roll each into a ball. Flatted between your palms. Pinch off pieces of the peanut butter filling - about the size of a dime (adjust more or less depending on whether you can seal the peanut butter inside the dough). Place in center of the chocolate dough. Fold dough over and pinch together at seams to seal. Roll into a ball. Roll ball in a small bowl of granulated sugar. Set onto prepared baking sheet. Continue with remaining dough, placing cookies about 2 inches apart. When baking sheets are filled, flatten each cookie slightly, with the palm of your hand or the flat bottom of a juice glass.
Bake for 7-9 minutes (mine were 8 minutes exactly), until cooked throughout but not yet browned. Allow to cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
Store cookies in an airtight container for up to 5 days.
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