Peanut Butter Stuffed Chocolate Chip Cookies

• servings: 14 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

2 1/4 cups bread flour

1 tsp baking soda

1 tsp salt

1 tsp cornstarch

2 sticks butter (I always use salted)

1 cup brown sugar

1/2 cup granulated sugar

2 eggs 1 whole egg + 1 yolk (room temperature)

2 teaspoons vanilla extract

2 cups chocolate chips

1/2 cup creamy peanut butter

1/4 cup powdered sugar

Directions

In a small bowl, mix peanut butter and powdered sugar. Drop heaping teaspoons onto a parchment lined plate or baking sheet and freeze for an hour until hard.

In a heavy bottom sauce pan, melt butter and let cool slightly.

Whisk together flour, salt, baking soda and cornstarch.

In a stand mixer fitted with the paddle attachment, cream melted butter, brown sugar and granulated sugar until well combined. About 2 minutes.

Add in whole egg and egg yolk and vanilla extract and mix until thoroughly combined.

Gradually stir in dry ingredients.

Stir in almost all of the chocolate chips. I like to save about 1/4 cup to press into the tops of the cookies before baking.

Chill dough for at least one hour before baking.

Scoop out a heaping tablespoon of cookie dough onto a parchment lined baking sheet and make a depression in the center. Place on of the peanut butter fillings in the depression and cover with another heaping tablespoon of dough. Form into a mound, keeping it tall so the cookies will be thick and chewy. Bake six at a time on each sheet as these cookies are large.

When you're ready to bake, preheat oven to 375 degrees.

Bake for 12-15 minutes until cookies are light golden brown. Start checking them at around 9 minutes and rotate the pan if necessary.

Nutrition

• Calories: 405 kcal
• Total Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.03 g
• Cholesterol: 129 mg
• Sodium: 339 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 1 g
• Total Sugars: 40 g
• Protein: 9 g