Peanut Butter Stuffed Cookies

These cookies were good! We loved the choccy-pb flavor and the sea salt. I made them over the summer, so it's been awhile. But I know they were good!

Peanut Butter Stuffed Cookies  

adapted from Handle the Heat

For the peanut butter filling:

3/4 cup (203 grams) creamy peanut butter
6 tablespoons (47 grams) powdered sugar
1/2 teaspoon vanilla extract

For the cookie dough:

1 stick (113 grams) unsalted butter
1 cup (200 grams) light brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (143 grams) all-purpose flour
2/3 cup (57 grams) natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (170 grams) semisweet chocolate chips, plus more for garnish
Flaky sea salt, for finishing, optional

1. Prepare the filling:In a medium bowl, use a stiff spatula to vigorously stir the peanut butter, powdered sugar, and vanilla until well combined. Using a small 1-tablespoon scoop, drop the mixture by thirteen scoops onto a small parchment-lined rimmed baking sheet. Freeze for at least one hour while you prepare the dough.

2. Prepare the cookie dough:In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. (I use a saucepan on the stove.) Whisk in the brown sugar. Let cool until just warm.

3. Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powder, baking soda, and salt. Fold in the chocolate chips with a rubber spatula. Cover and chill for 1 hour.

4. Preheat the oven to 400°F. (This higher temperature helps create thick cookies.) Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment lined baking sheet. Flatten each ball of dough and place a peanut butter ball in the center. Cover with the dough, leaving some peanut butter peeking out. Flatten slightly. Dot generously (more than you think!) with additional chocolate chips.
If the peanut butter balls become too warm at any point, return to the freezer and return the cookie dough to the fridge until firm enough to handle.

5. Bake for about 8 minutes or until just set. Remove from the oven and immediately sprinkle each cookie with sea salt. Cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.

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