Peanut Butter-Filled Chocolate Cookies Recipe

Ingredients:

• Filling:
• 3/4 cup creamy peanut butter
• 1/2 cup powdered sugar
• 2 pinches flaky sea salt
• Cookie Dough:
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup creamy peanut butter
• 1/2 cup granulated sugar, plus 2 Tbsp to coat cookies
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 2/3 cup Dutch cocoa powder
• 2 tsp baking powder
• 1/4 teaspoon fine sea salt or table salt
• Optional garnishes:
• 1/2 cup of melted chocolate and 1 small bag (snack pack) Metropolitan Market Virginia Peanuts, chopped

Directions:

1. Make filling: Line a small tray with parchment paper. In a medium bowl, mix peanut butter, powdered sugar, and salt until blended. Form heaping teaspoonful portions of filling into balls. Place on parchment-lined tray. Place tray in freezer while making the cookie dough.
2. Adjust oven rack to middle position. Preheat oven to 375°F.
3. Make cookie dough: Using an electric mixer on medium speed, beat butter with peanut butter, 1/2 cup granulated sugar, and brown sugar until creamy. On low speed, mix in egg and and vanilla. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually beat flour mixture into butter mixture until combined.
4. Assemble cookies: Place 2 Tbsp granulated sugar in a small bowl. Line a large baking sheet with parchment paper. Remove peanut butter balls from the freezer. Form scant 2 tablespoon portions (a #40 scoop) of chocolate dough into a ball. Flatten to a disk, about 2 1/4-inches in diameter. Place a peanut butter ball in the center and wrap the chocolate dough around it to seal. Roll into a ball. Roll ball in granulated sugar and place on parchment-lined baking sheet. Flatten cookie slightly. Repeat with remaining dough and filling.
5. Bake one sheet of cookies at a time on the middle oven rack for 8 to 10 minutes. Remove from oven. Cool cookies on baking sheet for 5 minutes, then transfer to a rack to cool completely. Store at room temperature in an airtight container.
6. Optional garnishes: Melt chocolate (see Cook’s Tips), dip one side of each cookie in chocolate and immediately dip into chopped peanuts. Place on a rack until set.
7. Cook's Tips:
8. For the melted chocolate to garnish the cookies, you can prepare it on the stove or in the microwave.
9. Stovetop: Break chocolate into pieces and place into a heat-proof stainless steel or glass bowl. Sit over a pan half full of gently simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
10. Microwave: Break chocolate into small pieces and place in a microwave-safe bowl. Heat for 30 seconds, stir, and continue heating in 15-second increments, stirring in between, until completely melted.