Crispy on the edges, chewy & gooey in the middle, the perfect salty & sweet balance with that gorgeous surprise centre of creamy peanut butter, such a good combo.
- Place 12 teaspoon sizes of peanut butter on a sheet lined with parchment paper. Pop these in the freezer to set completely before moving on to the dough.
- In a medium to large mixing bowl, whip together your butter, sugars & vanilla until light and fluffy using a hand or stand mixer. Lastly, whisk in your egg and egg yolk until a smooth mixture forms.
- In a separate bowl, lightly whisk together your flour, cacao powder, salt and baking powder
- Switch over to a spatula and fold in your flour mixture. Once the flour is halfway mixed in, add your peanut butter chips and mix until no dry flour parts are left. Be careful not to overmix as this will make the cookies spread too much.
- Scoop your cookies into balls, dimple the middle and place your frozen peanut butter ball in the centre. Wrap the remaining cookie dough around the peanut butter to completely cover all sides. Add more peanut butter chips on top if desired.
- Place the dough balls in the fridge for at least 1 hour or overnight
- Once your cookie dough has chilled, preheat your oven to 180C
- Place your cookies on a parchment paper-lined baking tray, around 5 at a time and leave enough room in between them as the cookies will spread. Bake them for 10-12 minutes*. You are looking for the edges that are just starting to brown and the middle still underbaked, this is when you take them out. Cookies will continue to bake once they are out of the oven
- Let them cool completely before serving, allowing them to set and finish baking. Optionally, but I like to serve them with a pinch of flaky sea salt
Notes:
*Baking time will depend heavily on the oven you are using. If you are using a fan-assisted oven, turn down your temperature by at least 10C. Or to be super accurate, use an oven thermometer to determine the actual temperature inside your oven, which needs to be at 170C.
