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1/2 cup creamy peanut butter, room temperature |
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1/4 cup powdered sugar, sifted |
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1/4 teaspoon vanilla extract |
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1/8 teaspoon salt (increase to 1/4 teaspoon if using unsalted pb) |
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1 3/4 cup all-purpose flour |
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1/2 cup dark or dutch-processed cocoa powder, sifted |
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3/4 teaspoon baking powder |
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1/2 cup (1 stick) unsalted butter, room temperature |
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1 cup packed light brown sugar |
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1/2 teaspoon vanilla extract |
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1/2 cup mini chocolate chips |
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large flake salt (such as Maldon), for sprinkling |
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In a bowl, mix together peanut butter, powdered sugar, vanilla, and salt until it forms a smooth paste. Dollop teaspoons (grape-sized balls) of filling mixture onto a parchment or foil-lined baking sheet. Freeze for at least 30 minutes or until firm enough to handle.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt and set aside
In a large mixing bowl or the bowl of a stand mixer, beat butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs and vanilla and mix until smooth, scraping down the sides of the bowl as needed. Add dry ingredients and mix on low speed until incorporated. Stir in mini chocolate chips.
Scoop 1 1/2-inch balls of dough with a medium cookie scoop (about 2 tablespoons per cookie). Split dough in half, and slightly flatten one half in the palm of your hand. Place one frozen filling ball into the center of the dough. Top with other half of dough ball and smush around frozen filling until well sealed. Roll into a smooth ball and place on prepared cookie sheet, leaving at least 2 inches of space between cookies to allow for spreading. If desired, sprinkle cookies with a pinch of flake sea salt just before baking. If you are baking in batches, returning tray of filling balls to freezer while one batch bakes so they stay firm.
Bake cookies for 11 to 12 minutes or until centers are just set. Remove from oven and let cool on pans for 10 minutes, then transfer to wire racks to cool completely.
Cookies will keep in an airtight container for up to 3 days. |
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