Ingredients
Method
To prepare the peanut butter filling
- Line a cookie sheet with parchment paper.
- Scoop 1-2 teaspoons of peanut butter and place on prepared cookie sheet (use your fingers or a spoon to shape it into a small round dollop).
- Once you have created 24 dollops, place the cookie sheet in the freezer for at least 2 hours or until the peanut butter has frozen.
To make the cookies
- Preheat oven to 375 degrees.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, shortening, butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
- Add in milk, egg, vanilla extract and melted chocolate. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
- Add dry ingredients to wet ingredients in 4 portions. Mix until combined
- Using a wooden spoon, mix in the white chocolate chips. Reserve ½ cup of chocolate chips to top the cookies right after they come out of the oven.
- Grease and line baking sheets with parchment paper or silicone baking mat.
- Remove peanut butter dollops from the freezer.
- Use a cookie dough scoop a spoon to scoop out a 1-inch dough ball. Then flatten the dough out and place a frozen peanut butter dollop in the center of the dough. Fold the dough over the peanut butter (ensure it is fully covered by cookie dough) and roll dough into a ball.
- Place the dough balls on to baking sheet, leaving at least 1 inch in between each cookie.
- Bake for 8-10 minutes or until the edges of the cookies just begin to crack.
- Let cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.