Scoopable Peanut Butter-Stuffed Chocolate Chip Cookies

Ingredients

Steps

1. 1

   Scoop 6 tablespoons of peanut butter onto parchment paper, making 6 separate mounds. Freeze for at least 1 hour, or until firm.

2. 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. 3

   Add the egg and vanilla extract and mix until incorporated.

4. 4

   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. 5

   Gradually add the dry ingredients to the butter mixture and mix until just combined.

6. 6

   Fold in the chocolate chips using a spatula or wooden spoon.

7. 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. 8

   Place the dough balls tightly in a pie dish.

9. 9

   Bake for 15 to 17 minutes, or until the edges and tops are lightly golden but the centers still look soft.

10. 10

    Let the cookies cool for 10 to 15 minutes before serving.