PEANUT BUTTER STUFFED CHOCOLATE COOKIES

A rich and flavorful chocolate cookie full of a scrumptious smooth peanut butter middle. Those decadent peanut butter crammed cookies are an absolute dream!

I didn’t suppose cookies could get any better till I tried a stuffed cookie. Now I’m hooked! This recipe is a favourite, in addition to rolo cookies and oatmeal cream pies. So yummy!

PEANUT BUTTER STUFFED CHOCOLATE COOKIES

I have some other delicious and decadent deal with to proportion with you these days! At our house, we are quite crazy approximately all matters peanut butter and chocolate. The two flavors are seriously a healthy made in heaven. So I made these scrumptious chocolate peanut butter cookies and that they have been a total hit!

As cookies go, those are pretty plenty simply wonderful in every way a rich and flavorful chocolate cookie, packed with a delicious smooth peanut butter center. 

They’re honestly extra on the indulgent aspect, however are ideal for special activities! (And isn’t any time that you get to consume a cookie this awesome a unique event?) We constantly make certain to add them to our listing of Christmas cookies to bake each season.

INGREDIENTS :

FOR THE COOKIES:

• 1/2 cup sugar , plus a little extra for dipping
• 1/2 cup brown sugar
• 1 stick butter (8 Tablespoons) , softened
• 1/4 cup peanut butter
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1-2 teaspoons milk , as needed

FOR THE FILLING:

• 3/4 cup powdered sugar
• 3/4 cup peanut butter

INSTRUCTIONS :

1. Preheat the oven to 375ºF. Line two baking sheets with parchment paper or silicone liners and set aside.
2. To make the filling, cream together the peanut butter and powdered sugar until well blended. Refrigerate the mixture while you mix up the dough to make it easier to handle.
3. To make the cookie dough, in a large bowl or the bowl of a stand mixer, beat together the sugar, brown sugar, butter and peanut butter until light and fluffy. Add the egg and vanilla and beat until smooth. Add the flour, cocoa powder and baking soda and mix until a thick dough forms. If the dough is crumbly, add 1-2 teaspoons milk.
4. Divide the dough into twenty pieces that are roughly equal in size. I did this by dividing the dough into halves, then fourths, then dividing each fourth into five equal sized pieces (they don’t have to be exact, but try to make them as close as possible). Remove the chilled filling from the fridge and divide it into 20 equally sized pieces, then roll them into balls and set aside.
5. Place a piece of dough in the palm of your hand and flatten it out. Place a filling ball in the middle of the dough and wrap the dough around it, rolling it into a ball to seal it. Dip the top of the ball into sugar, place it on the baking sheet, and flatten it lightly with your hand. Repeat with remaining dough, spacing it out on the cookie sheets.
6. Bake for 8-10 minutes, or until the cookies are set and slightly cracked around the edges. Enjoy!

GLUTEN FREE VEGAN OATMEAL CHOCOLATE CHIP COOKIES

Gluten Free Vegan Oatmeal Chocolate Chip Cookies (GF): an easy vegan oatmeal chocolate chip cookies recipe that yields soft & buttery oatmeal cookies full of melted chocolate chips!

For years, they’ve been one among my hottest vegan gluten free oatmeal recipes—scratch that—one of my hottest vegan gluten free cookie recipes of all time. Today, we’re here to ascertain what all the fuss is about. You ready? Let’s do this!

GLUTEN FREE VEGAN OATMEAL CHOCOLATE CHIP COOKIES

This vegan gluten free oatmeal chocolate chip cookie recipe is more sort of a healthified version of your favorite oatmeal chocolate chip cookie. Yet, they need this rich, buttery flavor and are lightly soft. It’s slightly chewy, with a moist center and it’s bursting with chocolate chips.

These vegan oatmeal chocolate chip cookies are made with simple, whole ingredients like gluten free oat flour, quaint oats and flaxseed. These oatmeal chocolate chip cookies are lower in sugar and full of fiber and healthy fats. you'll eat quite few and feel totally guilt-free!

INGREDIENTS :

Dry Ingredients:

• 1 cup gluten free rolled oats, more below
• 1 cup gluten free oat flour – if using homemade: make sure it’s very finely ground, as coarse flour will result in crumbly cookies
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• ¼ cup + 2 tablespoons melted coconut oil
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
• 1 teaspoon pure vanilla extract

Add-in Ingredients:

• ¾ cup vegan chocolate chips
• ½ cup gluten free rolled oats
• Optional Topping
• 2 tablespoons vegan chocolate chips

INSTRUCTIONS :

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
2. In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda and salt.
3. In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel.
4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in Add-In ingredients: chocolate chips and oats.
5. Using a medium cookie scoop, scoop cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
6. Bake for 8-12 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.

BAKERY DARK CHOCOLATE CHIP COPYCAT COOKIES

I created two other Levain Bakery Copycat recipes and that they are the highest recipes on Modern Honey ever since. Levain Bakery’s signature cookie remains holding on to it’s 5 star rating over a year after posting the recipe.

Now it’s time to share my original Levain Bakery bittersweet chocolate Chocolate Chip Copycat Cookies recipe. This recipe is such a lot just like the original Levain Bakery cookie that you simply won't even know the difference!

BAKERY DARK CHOCOLATE CHIP COPYCAT COOKIES

This cookie is filled with rich chocolate and studded with semisweet chocolate chips for all of the chocoholics out there. The fascinating thing about Levain Bakery cookies is their ability to be thick without being cakey.

I think the rationale is that they aren’t over the highest sweet. they're rich and decadent without putting you into a sugar coma.

INGREDIENTS :

• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 Eggs
• 1/2 cup Dark Baking Cocoa
• 1 cup Cold Butter cut into small cubes
• 1 1/2 cup All-Purpose Flour
• 1 cup Cake Flour
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 1/3 cup Semisweet Chocolate Chips

INSTRUCTIONS :

1. Preheat oven to 410 degrees.
2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
4. Chill dough for 15 minutes.
5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

BOSTON CREAM PIE COOKIES BITES

All of the awesome flavors you're keen on from the normal Boston Cream Pie are became a cookie cup. they're quick to form , starting with a ready-mix and taste delicious. Everyone will go crazy for these little cuties.

Traditionally it boasts a yellow or cake with custard filling and chocolate ganache {or icing} is poured over the highest. But it's often because the Boston Cream Pie wont to be baked in pie tins. within the youth of baking, that's all that they had to use.

BOSTON CREAM PIE COOKIES BITES

The cookie base is ready-mix , a stick of softened butter and two eggs. employing a hand mixer to mix the ingredients makes it quick but you'll mix them together by hand.

The cookie bites will got to be refrigerated. Once crammed with the vanilla cream, it's necessary. If you're serving them at a celebration , they will sit out at temperature , just make certain to not leave them out for quite a few of hours.

INGREDIENTS :

Cookie Cup:

• 2 eggs
• 1/3 cup butter {softened}
• 1 box yellow cake mix

Homemade Whipped Cream:

• 1 3.25 oz. pkg. instant vanilla pudding
• 1 cup heavy whipping cream
• 1/2 cup milk

Chocolate Ganache:

• 2 tbsp semi-sweet baking chips
• 2 tbsp heavy whipping cream

INSTRUCTIONS :

Cookie Cups:

1. Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup with non-stick cooking spray.  Pour yellow cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter and eggs to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan.  Once cooled, go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation.  Move cookies to cooling rack and let them cool completely.

Vanilla Cream:

1. In a medium bowl combine instant vanilla pudding mix, heavy cream and milk. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.

Chocolate Ganache:

1. In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips. Microwave for 20 seconds and whisk. If you get silky and smooth consistency then you are finished. If not, you need to add 10 second increments until you do. Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup. Refrigerate until the ganache is set and serve.

CINNAMON ROLL SUGAR COOKIES

This recipe for cinnamon bun sugar cookies is straightforward to form and can have you ever looking sort of a total baking rocker. You won’t believe how delicious these cookies are!

This dessert combines two of my favorite sweet treats — cinnamon rolls and sugar cookies. I mean, does it get any better than that? I feel not!

Sometimes taking two goodies and mixing them into one doesn’t quite compute. during this case, I’m happy to report that combining the flavour of cinnamon rolls and cookies clothed better than expected! These cinnamon and sugar cookies are so good!

The texture is nearly cake-like and is super soft and delicious. Then it’s topped with a luscious cheese frosting and a touch sprinkle of cinnamon. Pure heaven!

INGREDIENTS :

FOR THE COOKIES:

• 1 cup butter , softened
• 1 cup sugar
• 2 eggs
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 Tablespoon vanilla
• 3 cups flour
• 1/2 teaspoon salt

FOR THE FROSTING:

• 8 Tablespoons butter , softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 4 ounces cream cheese , softened
• 1-2 teaspoons milk or cream , as needed
• additional cinnamon , for sprinkling

INSTRUCTIONS  :

1. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix well. Add the flour, baking powder, cinnamon and salt and mix until a firm dough forms. Chill for 30 minutes.
2. Preheat the oven to 375ºF. Roll the dough into one inch balls and place on baking sheets lined with parchment. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3-1/2 inch thick. Bake 7-9 minutes or until the bottom edges are just slightly golden brown. Remove to a cooling rack and let cool before frosting.
3. To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until smooth. Add the vanilla and milk as needed to reach desired consistency. Beat until light and fluffy. Pipe onto cooled cookies in a spiral shape and sprinkle with cinnamon.