Original video by @feelgoodfoodie — all credit to the creator.
Scoopable Peanut Butter-Stuffed Chocolate Chip Cookies
Giant bakery-style chocolate chip cookies hiding a frozen scoop of peanut butter that melts into a gooey, scoopable center. Baked together in a pie dish so the edges stay golden and the middles stay soft.
Ingredients
- 6 tablespoonspeanut butter
- 1/2 cupunsalted butter · 1 stick, room temperature
- 1/2 cuplight brown sugar · packed
- 1/4 cupgranulated sugar
- 1large egg · room temperature
- 1 teaspoonvanilla extract
- 1 1/2 cupsall-purpose flour
- 1/2 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/4 teaspoonsalt
- 1 1/4 cupschocolate chips
Steps
- 1
Scoop 6 tablespoons of peanut butter onto parchment paper, making 6 separate mounds. Freeze for at least 1 hour, or until firm.
- 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy.
- 3
Add the egg and vanilla extract and mix until incorporated.
- 4
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 5
Gradually add the dry ingredients to the butter mixture and mix until just combined.
- 6
Fold in the chocolate chips using a spatula or wooden spoon.
- 7
Divide the dough into 6 large portions. Flatten each portion slightly, place one frozen peanut butter scoop in the center, then wrap the dough around it completely and roll into a tall ball.
- 8
Place the dough balls tightly in a pie dish.
- 9
Bake for 15 to 17 minutes, or until the edges and tops are lightly golden but the centers still look soft.
- 10
Let the cookies cool for 10 to 15 minutes before serving.
Creator's notes
They'll be gooey and scoopable in the center while warm.
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