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Do you like Tagalong Girl Scout Cookies and Buckeye Peanut Butter Balls? These two worlds may have just collided here and I am really excited to share this recipe with my fellow peanut butter & chocolate lovers.
Baker beware, these cookies are not for the faint of heart. Some may say this is too peanut buttery, too chocolatey, too rich. I say – you can never have enough of either, so I consider that a compliment!
This is a dish best served cold! I brought a few to my sister and she popped them in the fridge… can we say, cookie dough-esque texture of life?? (queue tiny voice: cookie dough-esque texture of life!)
There is a copycat recipe I often make, Maryland famous Berger’s cookies. Those are by far one of my favorite cookies. From the pillowy soft sugar cookie all the way up to the fudge frosting. The frosting was so good I kept that recipe in my back pocket, knowing I would easily find another use for it. I whipped up a batch of this fudgy frosting and spread it atop the most ultimate chewy peanut butter cookie and stuffed it with a homemade peanut butter ball – YES! This beautiful recipe baby has been born!
The sprinkle of sea salt on top is what brings this recipe together. It cuts the sweetness and really brings out the immense peanut butter flavor.
Interested now?
If you are a die-hard pb&c lover like me, or you just have an inkling for peanut butter cookies, look no further!
Your cravings deserve satisfaction. Try these cookies ♥
Chewy Peanut Butter Filled Cookies w/ Salted Chocolate Fudge Frosting
Print recipe
Ingredients
Super Chewy Peanut Butter Cookies
- 1 cup butter, melted
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 1 cup creamy peanut butter (Jif always preferred)
- 1/2 teaspoon almond extract
- 2 teaspoons vanilla extract
- 2 eggs, room temp
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 2/3 cups all-purpose flour
Fudgy Chocolate Frosting
- 3 cups milk chocolate chips
- 1 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1 2/3 cup Dutch-processed cocoa powder
- 1 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
Peanut Butter Filling
- 1 cup peanut butter
- 1/2 cup powdered sugar
Directions
| Peanut Butter Filling | |
| In a medium bowl, combine peanut butter and powdered sugar and mix well until smooth. Scoop into small balls (about 1 1/2" diameter) and freeze until ready to use. | |
| Super Chewy Peanut Butter Cookies | |
| In a microwave-safe bowl, microwave the butter until it’s just barely melted. Pour into a mixing bowl, add both sugars and mix until combined - don't overmix. Add in the peanut butter, almond extract, and vanilla extract. Mix until combined. Add in one egg. Mix just until ingredients are incorporated and then add in the last egg and mix again until just incorporated. Add the dry ingredients and mix until just barely combined. Cover the dough and chill for at least 30 minutes. Prepare a large baking sheet with parchment paper. Preheat the oven to 350 degrees F. Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle. Place the frozen peanut butter ball on top. Bring the edges of the dough around the peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely. Roll into a smooth, perfect circle ball. Bake for 8-10 minutes. Ever so slightly under-baking the cookies will keep them soft and chewy. (They also bake a bit more on the cookie sheet when removed from the oven). Be careful to not over-bake these cookies! Remove the cookies and allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack to finish cooling completely. Cool completely before dipping in chocolate. | |
| Fudgy Chocolate Frosting | |
| Once the cookies have cooled, combine the chocolate chips, heavy cream, and salt in a large bowl. Microwave the chocolate mixture at 50 percent power, stirring occasionally, until melted and smooth, 1 to 3 minutes. Whisk the cocoa powder, powdered sugar, and vanilla into the chocolate mixture until smooth. (The frosting should be the texture of thick brownie batter) Frost each cookie with an offset spatula and let them set slightly before sprinkling with coarse sea salt. Let the cookies sit at room temperature until the frosting is set, about 3 hours before wrapping up. The cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. | |
