| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 18 cookies |
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup confectioners’ sugar
- 2/3 cup packed brown sugar
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 heaping teaspoon instant coffee granules
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces good semisweet chocolate, chopped into chunks
Instructions
- For the peanut butter filling: Line 2 regular baking sheets and 1 smaller one with parchment paper.
- Whisk together the peanut butter and confectioners’ sugar in a medium bowl until smooth. Using a tablespoon scoop, portion into 18 rounds and place them on the small parchment-lined pan. Put them in the freezer to firm up, at least 20 minutes.
- Preheat the oven to 375 degrees F.
- For the cookie dough: Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream together the brown sugar, butter and granulated sugar until nice and combined, about 2 minutes. Add the vanilla and egg and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
- In a separate bowl, stir together the flour, coffee granules, baking soda, baking powder and salt. Add the dry ingredients to the mixer gradually, mixing on low until totally incorporated. Stir in the chocolate chunks.
- Scoop the cookie dough into eighteen 2-tablespoon portions and with your palm, flatten each scoop into a disc.
- Place one peanut butter round in the center of a dough disc. Bring the edges of the dough around the peanut butter round and enclose completely. Roll to ensure all the peanut butter is covered. Flatten with your palm, creating a disc shape once again. Repeat with the remaining peanut butter rounds and dough discs. Split the finished discs between the 2 lined baking sheets.
- Bake until the cookies are golden brown, 10 to 11 minutes. Transfer the cookies to a cooling rack and allow them to cool slightly before eating, 5 to 7 minutes.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 259 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 5 g |
| Cholesterol | 24 mg |
| Sodium | 128 mg |
Reviews
Best cookies ever!! I made them several times and third time around was the best. My daughter suggested making them smaller and half the peanut scoop in the middle. We made sure to have the PB completely stuffed in the middle. People raved about them!! Best cookie ever!!
mmmmmmm yum yum cockie
These cookies are so yummy! I’ve made them with and without the peanut butter filling and both are OUTSTANDING!
These cookies were a big hit at my house!! Made the recipe as written except I used chocolate chips instead of chunks. The cookies assembled easily and were fun to make. Making them again to go on this year’s Christmas cookie tray.
Not a fan. These were way too much work – I had to keep chilling the peanut butter, my dough was a LOT stickier than Ree’s in the video (which made it tough to wrap the dough around the meaty peanut butter) and they really spread flat even though I chilled the dough – which is not what we like. The cookie was ok, but the Reece’s baking chips have a recipe that’s easy and good. I will not make these again.
Excellent! Didn’t have coffee; could not find semi-sweet chocolate bars so used semi-sweet morsels instead.
A little difficult to make. Peanut butter filling got too soft very fast so had to keep putting into the freezer. Didn’t make as many as the recipe called for because I used more dough than it said to make sure the filling was wrapped good. Even so, I’ll make them again because they were a huge hit in my family.
Amazing as all of Ree’s recipes! Definitely a house favorite
Amazing cookies my family loved them. A little working to work around the peanut butter ball.
I have made these with and without the powdered sugar in the pb. They still tatse great!