Ingredients:

  • 1/2 cup Creamy Peanut Butter (not natural style)
  • 1/4 cup Powdered Sugar
  • 2 tablespoons Unsalted Butter, softened
  • Pinch of Salt (for filling)
  • 1 stick (1/2 cup) Unsalted Butter (for dough)
  • 4 ounces Good Quality Dark or Semi-Sweet Chocolate, chopped
  • 3/4 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 3/4 cup All-Purpose Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/2 teaspoon Salt (for dough)
  • 1/4 teaspoon Baking Powder

Instructions:

  1. Prepare the Peanut Butter Filling: Combine peanut butter, powdered sugar, softened butter, and salt. Mix until smooth. Roll into 16 equal balls (about 1 teaspoon each) and freeze for 30 minutes.
  2. Melt the Chocolate Base: Gently melt the 1 stick of butter and chopped chocolate together over low heat or in short bursts in the microwave, stirring until perfectly smooth. Let cool slightly.
  3. Cream Sugars and Wet Ingredients: In a large bowl, whisk together the cooled chocolate mixture, granulated sugar, and brown sugar. Beat in the eggs one at a time until just combined, then stir in the vanilla.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed only until just combined. Do not overmix.
  6. Chill the Dough: Cover the bowl and chill the brownie dough for at least 30–45 minutes. This step is crucial to prevent spreading.
  7. Scoop and Stuff: Scoop the chilled dough into 16 portions. Flatten one portion into a disc, place one frozen peanut butter ball in the centre, and carefully wrap the brownie dough around the filling, sealing all seams. Roll gently into a ball.
  8. Bake: Arrange the stuffed balls onto parchment-lined baking sheets, leaving 2 inches between them. Bake at 350°F (175°C) for 14–16 minutes. Cookies should look set on the edges but still slightly soft in the centre.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.