Peanut Butter Stuffed Chocolate Cookies

• Creamy peanut butter, ½ cup, 128g
• Powdered sugar, ¼ cup, 30g
• Ground cinnamon, ½ teaspoon, 1g

• All-purpose flour, 1 cup, 120g
• Unsweetened cocoa powder, ½ cup, 50g
• Baking powder, ½ teaspoon, 2g
• Baking soda, ½ teaspoon, 2g
• Salt, 1 teaspoon, 5g
• Unsalted butter (softened), ½ cup, 113g
• Brown sugar, ¾ cup, 150g
• Vanilla extract, 1 teaspoon, 5g
• Egg, 1 large
• Semi-sweet chocolate chips, 1 cup, 170g

Make the Peanut Butter Filling:

In a small bowl, combine the peanut butter, powdered sugar, and cinnamon. Mix until smooth. Use a small cookie scoop to portion out 3 oz (85g) balls. Place on a tray and freeze for 20 minutes.

Make the Chocolate Cookie Dough:

In a large bowl, cream together the softened butter, brown sugar, egg, and vanilla extract until fluffy. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the chocolate chips.

Assemble the Cookies:

Scoop out 6 oz (170g) portions of cookie dough. Flatten each portion and place a frozen peanut butter ball in the center. Wrap the dough around the filling and seal it completely, making sure no filling is exposed.

Chill and Bake:

Place the stuffed cookie dough balls back in the freezer for 20 minutes. Then bake at 350°F (175°C) for 13–15 minutes. Allow cookies to cool on the pan for 10 minutes before transferring to a wire rack.