Fudgy Brownie Cookies
with Peanut Butter Centre
These fudgy brownie cookies are a peanut butter and chocolate lover's dream! Rich chocolate cookie dough is studded with chocolate chips and a decadent peanut butter centre for an extra mouth-watering bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit(s)
Peanut Butter
(Contains: Peanuts)
¼ cup
Cocoa Powder
(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Crustaceans, Sulphites, Gluten)
1 unit(s)
Egg
(Contains: Egg)
½ cup
Brown Sugar
(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
½ cup
White Sugar
(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
12 g
Baking Soda
(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites, Triticale)
¼ cup
Bittersweet Chocolate Chips
(Contains: Soy May contain traces of: Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
1.7 g
Espresso Powder
4 g
Baking Powder
(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites, Triticale)
Not included in your delivery
½ tsp
Salt*
8 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- Add 8 tbsp softened butter, brown sugar and 1/3 cup white sugar to a large bowl, then combine using the back of a wooden spoon or spatula until completely smooth and slightly fluffy. (TIP: Make sure your butter is soft at room temperature before starting!) Beat in egg until combined.
- Reserve 1 tbsp flour in a medium bowl, then add remaining flour, cocoa powder, coffee powder, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt to another medium bowl, then whisk to combine.
- Add flour mixture to the bowl with the butter mixture and stir until dough comes together and no floury pockets remain, 1 min.
- Cover bowl with plastic wrap and place in the fridge to firm up slightly, 30 min.
- Prepare a parchment-lined baking sheet.
- Add peanut butter to the bowl with reserved 1 tbsp flour, then stir to combine.
- Using a measuring spoon, dollop heaping teaspoon-sized mounds of the peanut butter filling onto the prepared baking sheet , making sure to space them a 1/2-inch apart. (NOTE: You should have 14-16 mounds of peanut butter filling).
- Transfer baking sheet to the freezer and freeze until firm, 15 min.
- Preheat oven to 350ºF.
- Prepare another parchment-lined baking sheet.
- Scoop 1 1/2 tbsp-sized portions of cookie dough and roll into a smooth ball using the palms of your hand. Flatten the dough ball slightly, then place a ball of peanut butter filling in the centre. Close the cookie dough over the peanut butter by pinching at the seams and rolling between your hands again to form a smooth ball. Repeat with remaining cookie dough and peanut butter.
- Transfer dough balls to the prepared baking sheet, spacing them each 2-inches apart. (NOTE: Use another baking sheet if needed and bake on the upper and middle rack of the oven, rotating the sheets halfway through baking.)
- Divide chocolate chips evenly between cookies, pressing gently to adhere them to the surface of the cookie.
- Bake in the middle of the oven until puffed and slightly cracked around the edges, 9-12 min.
- Transfer the baking sheet to a wire rack and cool for 5 min before transferring cookies to the wire rack using a spatula. Cool cookies completely.
