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Wednesday
Jul082015

Double Chocolate Peanut Butter Stuffed Cookies

 

How was your Fourth of July? We spent the afternoon at Joel's aunt and uncle's cottage on the beach. We brought Willow, thinking that she'd have a blast with the other family dogs. Being the nervous dog mom that I am, I was a tad apprehensive about taking her off the leash in an unfamiliar place. I shouldn't have been though, because she was great. She had a fun chasing the other dogs, being fed extra hot dogs off the grill by my father-in-law and dog cookies by my mother-in-law, and weaving in and out of all of the chairs in the yard. We took the dogs all down to the beach to play, and while all of the others were splashing in the lake to retrieve their beach toys, Willow revealed that she is afraid of the water! She was quite content hiding behind a giant log on the beach as the other dogs played. After several hours, she was clearly starting to tire, and so were we, so we packed up and hit the road, before it was even dark enough for fireworks to begin.

When we got home, I decided to whip up these cookies that I had started a few days before in a "classic me" move, start something but leave it half way done. Since the filling was already frozen, and the butter was already softened, it didn't take too long to put these cookies together. I couldn't resist grabbing one (ok, maybe 2) hot out of the oven. I enjoyed it with a glass of wine on our upstairs patio while trying to see the distant fireworks display through the trees. 

For the Filling
1/2 cup Creamy Peanut Butter 
1/4 cup Powdered Sugar, sifted
1/4 teaspoon Vanilla Extract
1/8 teaspoon Salt

In a bowl, mix together all of the ingredients until a smooth paste is formed. Roll into 24 balls, each consisting of about a teaspoon worth of the paste. Place the balls onto a foil/parchment lined baking sheet and freeze for at least 30 minutes, or until firm enough to handle. 

For the Cookies
1 3/4 cup Flour
1/2 cup Cocoa Powder, sifted
3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 stick Butter, room temperature
1 cup Light Brown Sugar, packed
1/2 cup Sugar
2 Eggs
1/2 teaspoon Vanilla Extract
1/2 cup Chocolate Chips

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt and set aside. In the bowl of a stand mixer, beat the butter and the sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and vanilla and mix until smooth, scraping down the sides of the bowl as needed. Add the dry ingredients and mix on low speed until incorporated. Stir in the chocolate chips. Scoop the dough using a medium cookie scoop, about 2 tablespoons. Split the dough ball in half and slightly flatten one half with the palm of your hand. Place a frozen filling ball into the center of the dough and top with the other half, making sure that it is sealed. Roll the filled dough into a smooth ball and place it on a cookie sheet. Repeat with remaining dough. Place the cookies 2 inches apart on a cookie sheet and bake at 350 degrees for 11-12 minutes, or until the centers are just set. Remove from the oven and cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely. Store cookies in an airtight container for up to 3 days. Yields 2 dozen cookies.

SOURCE: Love and Olive Oil

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