Peanut Butter Stuffed Chocolate Chip Cookies
These giant peanut butter stuffed chocolate chip cookies are the perfect cookie for a chocolate peanut butter lover. Everyone loves chocolate chip cookies and it's a bonus that they're stuffed with peanut butter ganache.
Servings: 23 cookies
Ingredients
Filling
- 1 ½ cups peanut butter chips 10 ounce bag
- 1 cup heavy whipping cream
Cookies
- 1 cup butter room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups milk chocolate chips
Instructions
Filling
- In a microwave-safe bowl, add 1 ½ cups peanut butter chips and 1 cup heavy whipping cream. Microwave in 30 second intervals and stir after each interval until smooth.
- Cover and place it in the fridge until firm and scoopable, about 3 to 4 hours.
- Once the ganache is firm enough to hold its shape and is scoopable, start on the cookie dough.
Cookies
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a large mixing bowl, add the 1 cup butter, 1 cup light brown sugar, and ½ cup granulated sugar. Beat with a hand mixer on medium speed until light and fluff, about 2 minutes.
- Add in the 2 large eggs and 2 teaspoons vanilla extract. Mix just until incorporated. Scrape down the sides of the bowl.
- Add in the 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Mix on low until most of the flour is incorporated and then bump the mixer up to medium and continue to mix until the cookie dough comes together.
- Add the 2 cups milk chocolate chips into the cookie dough and work in with a spatula or your hand mixer until they’re evenly distributed.
- Using a 2-tablespoon cookie scoop, scoop the cookie dough into your hand.
- Press a well into the center of the scoop of cookie dough to make room for the ganache.
- Using a 1 tablespoon cookie scoop, scoop out the ganache and place it in the well of the cookie dough ball. It sometimes works better to flatten out the cookie dough and just wrap it around the ganache ball.
- Pinch the cookie dough over top of the ganache ball and make sure it’s fully sealed in. You don’t want any leaking out.
- Place the cookie dough balls about 2 inches apart on the prepared cookie sheet.
- Once all of the cookies are on the baking sheet, place in the preheated oven and bake for 13 to 15 minutes until the edges of the cookie are golden. The top may still look slightly shiny because of the ganache center.
- Let the cookies cool on the cookie sheet for about 5 to 10 minutes before transferring them to a paper towel lined counter or wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature up to 2 days or in the fridge for up to 5 days. You can warm them up for 10 to 15 seconds in the microwave for a soft, gooey cookie.
Nutrition
Calories: 298kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 184mg | Potassium: 47mg | Fiber: 1g | Sugar: 24g | Vitamin A: 454IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg
