When is a cookie, not just a cookie? You wouldn’t know it from looking at them, but these cookies are stuffed with liquid gold.
Imagine the perfect chocolate chip cookie, laced with peanut butter and speckled with mini chocolate chips. Now imagine that perfect cookie stuffed with a dark chocolate peanut butter cup.
I know, right?
Slyly devoured fresh out of the oven, a smirk of sweet molten peanut butter in the corners of your mouth the only clue as to why there are is one less cookie on the platter than there was before. I am not deterred by the mess, as smudges of chocolate and peanut butter are, to me, a physical portrayal of pure bliss, a tell-tale sign of happiness lingering on my fingers.
Don’t get me wrong, these cookies are fabulous in their own right. The ‘plain’ ones (I ran out of peanut butter cups part way through) were gone just as quickly as the stuffed ones. Although, that may be because no one could tell the difference. Still, my feeling is, if you can stuff, why wouldn’t you stuff, if it it makes them that much more alluring?
My original intention, to stuff these with Hershey’s caramel kisses, wasn’t as perfect in reality as it was in my mind. The caramel did it’s best to escape its doughy prison, oozing out onto the baking sheets in bubbling puddles. Luckily though, with the non-stick prowess of the Silpats, after cooling for about 10 minutes the cookies easily released, the excess caramel broken off, and the cookie could still be enjoyed (and believe me, they were enjoyed).
Be sure to let the cookies cool sufficiently on the cookie sheets before transferring them to the wire rack. Like the caramel, even the molten peanut butter will try to escape through the lacy brown bottom of the cookie if you’re not careful. Letting them cool for at least 10 minutes on the cookie sheet will seal in the filling to be fully enjoyed later, rather than left behind on the pan or dripping out the bottom of the rack. Patience, my dear, is a delicious virtue.
Cookie base adapted from How Sweet It Is.
All images and text © Lindsay Landis / Love & Olive OilLet us know what you think!
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