Stuffed Chocolate Cookies (Print Version)

# Ingredients:

01 - For the filling: 1 cup of smooth peanut butter.
02 - 1 cup of powdered (icing) sugar.
03 - For the cookies: 1/2 cup of room-temperature unsalted butter.
04 - 1 cup of packed light brown sugar.
05 - 1/4 cup of smooth peanut butter.
06 - 1 and a half teaspoons of vanilla essence.
07 - 1 large fresh egg.
08 - 1 extra egg yolk.
09 - 1 and a half cups of plain white flour.
10 - 1/2 cup of unsweetened cocoa powder.
11 - 1/2 teaspoon of coarse sea salt.
12 - 1/2 teaspoon of baking soda.
13 - Granulated sugar to sprinkle on top.

# Instructions:

01 - Blend the smooth peanut butter with powdered sugar until it’s creamy.
02 - Roll the filling mixture into 1-inch balls and freeze them for about 30-60 minutes.
03 - In a bowl, mix together the flour, cocoa powder, salt, and baking soda.
04 - Whisk the butter for about 2 minutes, add the brown sugar, and continue for another 2-3 minutes.
05 - Beat in the smooth peanut butter until it turns light and fluffy.
06 - Add the vanilla extract, whole egg, and extra egg yolk, and blend until everything’s combined.
07 - On a low mixer setting, slowly add the bowl of dry ingredients to the wet mixture.
08 - Flatten portions of cookie dough and wrap them around the frozen peanut butter balls.
09 - Place the prepared cookie dough onto baking sheets lined with parchment paper. Gently press them down.
10 - Pop them in the oven at 175°C and bake for 8-10 minutes.
11 - While the cookies are still warm, sprinkle a little granulated sugar over the top.

# Notes:

01 - Don’t skip freezing the filling—it’s super important.
02 - The final cookies taste a lot like homemade peanut butter cups.
03 - You can freeze the baked cookies to store them longer.
04 - These are perfect for the holiday season.

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