Peanut Butter Stuffed Chocolate, Chocolate Chip Cookies!
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Originally adapted many itinerations ago from a Martha Stewart Living recipe. This recipe makes 14 large cookies stuffed full of creamy, sweet peanut butter. Each cookie is basically a huge, 2 cookie sandwich! These are great care package stuffers and bakesale best sellers!
Servings: 14 cookies
Ingredients
- 11 grams flaxseed ground
- 70 grams water
- 165 grams vegan butter softened
- 95 grams unbleached granulated cane sugar
- 173 grams coconut sugar
- 1 teaspoon pure vanilla extract
- 332 grams Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
- 40 grams cocoa powder
- 5 grams salt
- 4 grams baking soda
- 3 grams baking powder
- 120 grams vegan chocolate chips
- 1/3 cup natural peanut butter
- 1 or 2 tablespoons powdered sugar, PB2, coconut flour or almond flour please see recipe notes
Instructions
Make the cookie dough and filling
- In a small bowl, combine the ground flaxseed and water. Set aside until thickened, about 10-15 minutes.
- While the flax mixture thickens, cream the butter until soft and fluffy. Beat in the sugars. Add in the thickened flax mixture and vanilla and beat until smooth.
- In a large bowl, mix together the flour, cocoa, salt, baking powder and baking soda. Add in the creamed butter mixture and stir well to combine. This will form a firm, sticky dough. Mix in the chocolate chips and stir well to combine. Cover and chill at least 1 hour.
- While the dough chills, combine the peanut butter and powdered sugar and mix until a little firm. Chill.
- When the dough and peanut butter are chilled, preheat the oven to 350F, and line a large baking sheet with parchment paper.
Form the cookies
- Remove the dough from the fridge and divide into 28 even pieces. I have a small cookie scoop that is just over a tablespoon that works great for this task. If you're making the cookies on a warm day, work with half the dough at a time, or chill after forming the pieces. The object is to keep the dough chilled until they go into the oven.
- Divide the peanut butter mixture into 14 even spoonfuls*. Slightly flatten two pieces of cookie dough. Sandwich a spoonful of peanut butter between the two disks and then working your way around the cookie, carefully pinch the edges together to encase the peanut butter. Carefully smooth the edges with your hands and flatten slightly. *If using commercial cookies instead of peanut butter, simply omit the peanut butter and sandwich two discs of chocolate dough around a cookie instead.
- Place each cookie on the prepared baking sheet and repeat with the remaining dough and peanut butter filling. Bake for 13-14 minutes, the cookies should be mostly set on top. Allow to cool for 10 minutes then carefully transfer to a cooling rack.
Notes
- I find it easiest to make these cookies in a big bowl with a spoon, but the dough is quite thick and can be a workout! A handheld electric or stand mixer also works great!
- I generally add just enough powdered sugar to the peanut butter to thicken it up enough to form small, soft balls. You can also use PB2, coconut or almond flour. It will firm even more as it chills in the fridge.
- Gluten-free cookies are very fragile when they first come out of the oven! Please give these cookies 10 minutes to firm up on the baking sheet, before you attempt to move them. Otherwise, they will fall apart! Once they've cooled down, they become quite sturdy!
- For nut-free cookies, use commercial sandwich cookies instead of peanut butter.
- For soy-free cookies, make your own vegan butter and leave out the chocolate chips.
- For palm-free, make your own vegan butter! There are lots of easy recipes available, I freeze mine in ice cube trays and store in the freezer.