Peanut Butter Stuffed Chocolate Chip Cookies

Ingredients

Peanut Butter Filling

1 C creamy peanut butter

1/2 C powdered sugar

Cookie Dough

1.5 C cake flour

1.75 C all purpose flour

1 tbsp corn starch

1/2 tsp baking soda

2 tsp kosher salt

1.25 C softened unsalted butter

1.25 C brown sugar

1/2 C white granulated sugar

2 eggs

3 egg yolks

2 tsp vanilla

12oz semi-sweet chocolate chips

Preparation

1. In a small bowl, mix together the peanut butter and powdered sugar until smooth. Don’t worry if there are a few powdered sugar lumps left over.

2. Pass the mixture between two spoons to make small balls - about 1 inch in diameter.

3. Place the balls on a parchment lined plate and freeze for at least 30 minutes.

4. In a separate bowl, combine the flour, corn starch, baking soda and salt. Whisk to combine and set aside.

5. Using the whisk attachment on a stand mixer, cream together the butter and sugar by mixing on medium speed for a few minutes until light and fluffy.

6. Beat in the eggs and egg yolks one at a time, then the vanilla and mix until fully incorporated.

7. Switch to the paddle attachment and begin adding in the dry ingredients (step 4) in increments. About 1/4 of the total volume at a time.

8. Pour 12oz of semi-sweet (milk or dark chocolate work fine too!) chocolate chips into the bowl and mix on low speed until evenly incorporated.

9. Take ~4oz of cookie dough and pat it out flat in your hand. Place a peanut butter ball into the center and wrap the dough around it making sure to close up any cracks.

10. Place the cookies on a cookie sheet lined with parchment paper or silicone baking sheet and refrigerate for at least 30 minutes. This helps them keep their shape and not melt into thin cookies.

11. While your cookies are chilling, preheat your oven to 425 degrees F.

12. Bake your cookies for 10-12 minutes and let them cool for about 30 minutes (or eat them immediately and burn your mouth like I did).