Peanut Butter-Stuffed Milk Chocolate Cookies

Name: Peanut Butter-Stuffed Milk Chocolate Cookies
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 2 1/2 cups milk chocolate chips; 4 tablespoons unsalted butter, at room temperature; 1/4 cup flour, plus 2 tablespoons; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 eggs, at room temperature; 1/2 cup granulated sugar; 1 teaspoon pure vanilla extract; 1/2 cup creamy peanut butter; 3 tablespoons confectioners' sugar

Submitted by KsuKitty

"I found this recipe from Rachael Ray's Everday magazine website, and they look delicious! My first thought was a perfect "PMS Relief" treat!! Enjoy :)"

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 8

ingredients

2 ¹⁄₂ cups milk chocolate chips
4 tablespoons unsalted butter, at room temperature
¹⁄₄ cup flour, plus 2 tablespoons
1 teaspoon baking powder
¹⁄₂ teaspoon salt
2 eggs, at room temperature
¹⁄₂ cup granulated sugar
1 teaspoon pure vanilla extract
¹⁄₂ cup creamy peanut butter
3 tablespoons confectioners' sugar

directions

Preheat the oven to 350°. Line 2 cookie sheets with parchment paper. In a medium, microwavable bowl, melt together 2 cups chocolate chips and 2 tablespoons butter on medium power until almost melted, about 1 1/2 minutes; stir just until smooth.
In a small bowl, whisk together the flour, baking powder and 1/4 teaspoon salt. Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thickened and fluffy, about 5 minutes. Mix in the melted chocolate at medium speed; whisk in the flour mixture. Stir in the remaining 1/2 cup chocolate chips. Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.
Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart. Bake, switching and rotating the pans halfway through baking, until the cookies appear bubbly and still soft, about 15 minutes. Let cool completely.
In a medium bowl, beat together the remaining 2 tablespoons butter and the peanut butter. Sift in the confectioners’ sugar and the remaining 1/4 teaspoon salt; beat until fluffy. On the flat side of each of 8 cookies, spread about 1 1/2 tablespoons of the peanut butter mixture; sandwich with the remaining cookies.