About the bake
Raise your cookie game with these super indulgent Chocolate & Peanut Butter Stuffed Cookies. These are best served warm so that the filling is still soft and gooey and is the perfect accompaniment to a luxurious barista style coffee.
Method
Step 1:
First make the filling. Mix together the peanut butter, icing sugar and vanilla to make a stiff paste. Roll this into 24 little balls and shape into patties. Each should weigh about 10g. Place on a baking tray on a sheet of cling film or parchment. On to each one pipe about ½ teaspoon of chocolate spread. Put in the freezer to chill firmly.
Step 2:
Make the cookie dough by creaming the butter and sugars. Beat in the eggs and the vanilla extract.
Step 3:
In a separate bowl, mix the flour, corn flour, cocoa, baking powder, salt and bicarbonate of soda. Add this to the butter and sugar mixture and mix to make stiff dough. Add the chocolate chips.
Step 4:
Chill the dough for at least an hour.
Step 5:
When you are ready to bake the cookies, preheat the oven to 180°C/160°fan/Gas Mark 4, and line a baking sheet with baking parchment.
Step 6:
Remove your dough from the fridge and your fillings from the freezer.
Step 7:
Take 40g of dough and divide in half, Make each half into a patty. Sandwich the filling between the two. Mould the dough around the filling to make a ball. Continue this until all the dough and fillings are used up.
Step 8:
Bake in batches of 6 and leave to cool on a wire rack (or eat whilst warm for a gooey centre!)
Ingredients
For the Cookies
- 225g Unsalted butter (softened)
- 250g Billington's Unrefined Dark Muscovado Sugar
- 100g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Nielsen-Massey Vanilla Extract
- 2 Eggs (free range, large)
- 290g Allinson's Plain White Flour
- 65g Cocoa powder
- 1 tbsp Corn flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/2 tsp Bicarbonate of soda
- 60g Chocolate chips
For the Filling
- 215g Smooth peanut butter
- 65g Silver Spoon Icing Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 100g Chocolate spread
Utensils
- Bowl
- Spoon
- Sauce pan
- Parchment paper
Nutritional Information
per 54g- 295cal Energy
- 16g Fat
- 7.4g of which Saturates
- 32g Carbohydrates
- 21g of which Sugars
- 5.3g Protein
- 0.34g Salt
Ingredients
For the Cookies
- 225g Unsalted butter (softened)
- 250g Billington's Unrefined Dark Muscovado Sugar
- 100g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Nielsen-Massey Vanilla Extract
- 2 Eggs (free range, large)
- 290g Allinson's Plain White Flour
- 65g Cocoa powder
- 1 tbsp Corn flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/2 tsp Bicarbonate of soda
- 60g Chocolate chips
For the Filling
- 215g Smooth peanut butter
- 65g Silver Spoon Icing Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 100g Chocolate spread
Utensils
- Bowl
- Spoon
- Sauce pan
- Parchment paper
Nutritional Information
per 54g- 295cal Energy
- 16g Fat
- 7.4g of which Saturates
- 32g Carbohydrates
- 21g of which Sugars
- 5.3g Protein
- 0.34g Salt