It is Cookie Friday again! Yay!
I have no idea how often I’ve written that already here – pretty often I suppose ;) But it is true – still Yay! At least for me – dunno how you feel about it. Maybe you can tell me, what you think about Cookie Friday – would be very interested to hear from you :)
Anyways – it is one of “those” fridays and I have another cookie recipe for you. Today it is something for the peanut butter lovers out there.
The combination of peanut butter and chocolate is something I love a lot! Not everybody thinks the same way – I know that. Germans are not used to the salty-sweet combination. Not yet. Hardly anybody knows about P&J I think ;) If you are looking for different flavor combinations – I am sure I have a recipe for that in the cookie recipe section ;))
Well – today’s chocolate cookies are filled – with peanut butter and Nutella. I am drooling already only by reading that ;) Did you already eat a filled cookie? They are the best when still warm, fresh from the oven or when heated up again (e.g. in the microwave) – the filling is still kind of liquid or at least very soft and when you break them apart it is oozing out – awesome! It also makes those cookies very moist (and super delicious) in general. You should definitely try it! If you are not into the salty-sweet combination, try another one. But try! :)
INGREDIENTS / ZUTATEN
1/2 cup (115g) butter
1 1/2 cups (330g) brown sugar
1/2 cup (55g) cocoa powder
2 eggs
1/4 tsp. salt
3/4 tsp. baking powder
2 cups (260g) all-purpose flour
3.5 oz. (100g) milk chocolate chips
1/2 cup (150g) nutella
1/2 cup (150g) peanut butter
115g Butter
330g brauner Zucker
55g Kakaopulver
2 Eier
1/4 TL Salz
3/4 TL Backpulver
260g Mehl (Type 405)
100g Vollmilch Schokodrops
150g Nutella
150g Erdnussbutter
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 175°C (350°F). Line two baking sheets with baking parchment and set aside. Melt the butter in a medium saucepan. Take off the heat, add the brown sugar and mix until well combined. Add the eggs and mix. Add cocoa powder, salt and baking powder and mix in. Add the flour and mix until combined – do not overmix. Add the chocolate chips and fold in.
3. Take one heaped tablespoon of dough and press in a piece nutella-peanut-butter filling – cover with a flattened tablespoon of dough and seal the edges. Place on the baking sheets and bake for 8-12 minutes. Take out of the oven and let cool down on the baking sheets for some time then transfer to a wire rack to let cool down completely.
2. Den Ofen auf 175°C (350°F) vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen. Die Butter in einem mittelgroßen Topf schmelzen. Vom Herd nehmen und dann den braunen Zucker zugeben und unterrühren. Eier zugeben und verrühren. Kakao, Salz und Backpulver zugeben und verrühren. Das Mehl zugeben und solange rühren, bis sicha alles verbunden hat (aber nicht zu viel rühren!). Schokodrops zugeben und unterheben.
3. Für einen Cookie jeweils etwa einen gehäuften Esslöffel vom Teig nehmen und ein Stück der gefrosteten Nutella-Erdnussbutter Füllung hineindrücken. Mit einer weiteren, etwa esslöffelgroßen Portion Teig bedecken und dann alles zusammendrücken – die Füllung sollte vollkommen vom Teig umschlossen sein, damit beim Backen nichts ausläuft. Für 8-12 Minuten backen. Aus dem Ofen nehmen und noch etwas auf dem Blech liegen lassen – zum kompletten Auskühlen auf ein Kuchengitter legen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Peanut Butter and Nutella Stuffed Chocolate Chip Cookies
- Prep Time: 30
- Cook Time: 12
- Total Time: 105
- Yield: 15 1x
Ingredients
- 1/2 cup (115g) butter
- 1 1/2 cups (330g) brown sugar
- 1/2 cup (55g) cocoa powder
- 2 eggs
- 1/4 tsp. salt
- 3/4 tsp. baking powder
- 2 cups (260g) all-purpose flour
- 3.5 oz. (100g) milk chocolate chips
- 1/2 cup (150g) nutella
- 1/2 cup (150g) peanut butter
Instructions
- Prepare a wooden board or similar with baking parchment or plastic wrap. Use a spoon and place 15-16 portions of Nutella on the prepared board (a heaping teaspoon each) and a portion of peanut butter on top – place in the freezer and let freeze for about one hour. It has to get harder, but not completely frozen.
- Preheat the oven to 175°C (350°F). Line two baking sheets with baking parchment and set aside. Melt the butter in a medium saucepan. Take off the heat, add the brown sugar and mix until well combined. Add the eggs and mix. Add cocoa powder, salt and baking powder and mix in. Add the flour and mix until combined – do not overmix. Add the chocolate chips and fold in.
- Take one heaped tablespoon of dough and press in a piece nutella-peanut-butter filling – cover with a flattened tablespoon of dough and seal the edges. Place on the baking sheets and bake for 8-12 minutes. Take out of the oven and let cool down on the baking sheets for some time then transfer to a wire rack to let cool down completely.
Notes
- Enjoy baking!
