Peanut Butter Stuffed Chocolate Cookies

For the peanut butter filling:

¾ cup creamy peanut butter

6 T powdered sugar

½ teaspoon vanilla

For the cookie dough:

½ cup butter

1 cup light brown sugar

1 large egg, room temp

1 large egg yolk, room temp

1 teaspoon vanilla

1 cup plus 2 T flour

⅔ cup cocoa powder

1 teaspoon baking soda

¼ teaspoon sea salt

1 cup semisweet chocolate chips, plus more for garnish

Flaky sea salt, for finishing, optional

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.

Prepare the cookie dough:

In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the brown sugar. Let cool until just warm.

Whisk in the egg, egg yolk, and vanilla 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.

Preheat the oven to 400°. 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 in the dough, leaving some peanut butter peaking 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.

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