Peanut Butter Chip Cookies Stuffed with Peanut Butter & Honey

I have had some success lately baking cookies with a small quantity of filling
inserted into the center of cookie dough balls before they are baked. The cookie
recipe below is intended for diehard peanut butter lovers only, as it includes a
peanut butter chip cookie filled with chopped peanuts and peanut butter honey.

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Peanut Butter Chip Cookies Stuffed with Peanut Butter & Honey

I have had some success lately baking cookies with a small quantity of filling

inserted into the center of cookie dough balls before they are baked. The cookie

recipe below is intended for diehard peanut butter lovers only, as it includes a

peanut butter chip cookie filled with chopped peanuts and peanut butter honey.

Ingredients

• 80 g unsalted butter (softened)
• 80 g white granulated sugar
• 40 g brown sugar
• ½ tsp Kosher salt
• 1 whole egg
• 1 tsp Baking Soda
• 1 tsp Vanilla Extract
• 80 g all-purpose flour
• 60 g whole peanuts (roughly chopped, plus additional whole peanuts for topping)
• 120 g peanut butter chips
• ½ cup smooth peanut butter
• 3 Tbsp honey
• 2 Tbsp confectioners (powdered sugar)
• ¼ tsp Kosher salt

Instructions 

• Preheat the oven to 375˚F.
• Cream together the softened butter, white granulated sugar, brown sugar, Kosher salt, whole egg, baking soda, and vanilla extract until the mixture is smooth.
• Fold in the all-purpose flour until the flour is almost completely incorporated.
• Fold in the chopped peanuts and peanut butter chips, making sure the additions are evenly distributed.
• Allow the cookie dough mixture to sit in the fridge for roughly one hour to firm up.
• While the cookie dough is resting in the fridge, prepare your peanut butter and honey filling by mixing the smooth peanut butter together with the honey, confectioner’s sugar, and a tiny pinch of Kosher salt.
• Taste the peanut butter filling mixture, and add more honey or confectioner’s sugar if you want it to be sweeter.
• *Note that adding more honey will loosen up the filling, while adding more confectioner’s sugar will make it drier and firmer.
• When you are satisfied, set the peanut butter and honey filling aside at room temperature for whenever you are ready to form your stuffed cookie dough balls.
• After the cookie dough has cooled down and rested in the fridge, scoop the dough into small balls, and press the cookie dough balls firmly down into parchment paper on a sheet tray.
• Press down into the center of each flattened cookie, forming a small indentation in the middle of each dough ball.
• *This area with serve as the landing zone for your peanut butter and honey filling.
• Scoop up a small quantity of the peanut butter and honey filling using a small spoon, and transfer the scoop of filling to the center of each cookie dough ball.
• *Try to avoid over-filling the cookie dough balls at this stage.
• Cover each cookie dough ball with another smaller piece of cookie dough, hiding the peanut butter and honey filling from view.
• Add one whole peanut to the top of each cookie dough ball.
• Bake the cookies at 375˚F for roughly 12 minutes, or until the edges are golden-brown.
• Once baked, remove the cookies from the oven and allow them to cool at room temperature for roughly 20 minutes.
• Once the cookies have cooled down, serve with cold glasses of milk.

Notes

You can make the dough balls and freeze them for baking at a future date.

My older brother Tom had a peanut allergy growing up. Out of concern for anyone who might have a serious peanut allergy, I like to add a whole peanut to the top of each peanut butter cookie before it bakes to serve as a warning/reminder for the allergic. I like to do the same thing when making something such as brownies with nuts, where I’ll scatter a bunch of extra chopped nuts over the surface of the batter just before it bakes to ensure that the finished product has chunks of nuts visible on the surface of each brownie.