Peanut butter stuffed chocolate truffle cookie
Another one of my home cooking wreckventures! Adapted from the original recipe from Half Baked Harvest.
Got home after a long day at an exhibition for work, and working for the last 13 days straight, one of the other exhibitors decides to play the “world’s smallest violin” at my plight. I love my coin/stamp/banknote shows, but working for that many days just make you do really silly stuff. Like wanting to bake the second I got home. Trying out a recipe that requires more than 2 bowls and having to wash my kitchen aid equipment immediately so that I can make a 2nd batch of dough.
This cookie is made up of 2 parts. The chocolate truffle dough, and the peanut butter stuffing. I doubled the chocolate dough (in 2 separate batches) as I found that I had too much peanut butter stuffing at the end.
Chocolate Chip Truffle Cookie Dough
12 tablespoon unsalted butter (230g)
8 ounces of 70% chocolate (230g)
1 cup plain flour (add another 1/4 cup of plain flour if you prefer a slightly crunchier texture. My turned out soft and fudgy)
4 tbs cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup white sugar
1 tbs vanilla sugar
6 large eggs
4 teaspoon vanilla bean extract
4 cups of semi-sweet chocolate chips
Peanut Butter Stuffing Dough
1 cup creamy peanut butter
1/2 cup white sugar
Oven temperature: 180 celcius [350f]
Step 1 (chocolate mix): Microwave 230g of 70% dark chocolate pieces + 230g of unsalted butter in 30 sec batches until it is all melted smooth and glossy, stirring well between each 30 sec. You will find that the heat from the melted butter will melt the chocolate as well while stirring, so it is best to keep mixing till the chocolate “stops” melting before returning it into the microwave. Set aside.
Step 2 (dry mix): Sift dry ingredients together. 1 1/4 cup plain flour + 4 tbs cocoa powder + 1/2 tsp salt + 1/2 tsp baking powder. Set aside.
Step 3: While all of that is done and set aside, prepare for the main event! Put 1 cup sugar + 1 tbs vanilla sugar + 6 large eggs into a mixing bowl with the whisk attachment. Whisk till light and fluffy.
Step 4: Add [step 1 – chocolate mix] into [step 3] and continue whisking till combined. Add 4 tsp vanilla extract into mixture and whisk to combine.
Step 5: Remove from mixer and fold [step 2 – dry mix] into the mixture with a spatula. When combined, fold in 4 cups semi-sweet chocolate chips. If you prefer your chocolate chips to keep it’s shape, freeze them before adding. I used room temperature chocolate chips for the nice melty texture.
Step 6: When this dough is ready, put it into a freezer safe bowl, cover with cling film and put into the freezer for at least 20 mins. I froze them in 2 separate batches so that it cooled faster. I bake in batches, so having them in 2 separate bowls helps with it not melting that quickly when I took it out of the freezer.
While the chocolate chip truffle cookie dough is resting in the freezer, time to make the peanut butter stuffing dough!
Step 7: In a mixing bowl with the whisk attachment, whisk 1 cup peanut butter with 1/2 cup white sugar and whisk till combined. Add 1 beaten egg and continue whisking till combined. Dough will end up lumpy and you will be able to pick it up with your fingers. Now you will have a batch of chocolate chip cookie dough in the freezer and a batch of peanut butter stuffing dough.
Preheat oven to 180C.
Step 8: Assembly. This is always fun, albeit somewhat messy. It is much easier to handle the chocolate chip cookie dough when cold, so work quickly. Wet your fingers with canola oil (or cold water). Spoon 1 tsp of chocolate dough onto baking pan and press dough flat with fingers. Spoon a ball of peanut butter dough onto each chocolate dough disk. Spoon another equal amount of chocolate chip cookie dough on top of that. Using fingers wet with oil or cold water, press the edges together to cover peanut butter dough with chocolate dough.
Step 9: Bake cookies in oven for 9-10mins. When baking in batches, remember to return the chocolate chip truffle cookie dough back into the freezer to keep cool. It will be easier to work with a cold dough, just trust me on that one.
Step 10: After removing from the oven, leave to cool on baking tray. I only own the 1 baking tray of that size, therefore I would remove the baking sheet and let the cookies cool on the paper before peeling them off.
It is now ready to eat! Enjoy with milk.
Edit: I posted this on Reddit, and decided that this description pretty much summaries how I felt when eating this cookie:
let me describe this cookie.
it starts off warm, even after resting on the bench for awhile. You break it in half with your fingers, and the melted chocolate chip oozes from the cookie.
Looking at the remaining 1/2 in your hand (because the other 1/2 has mysteriously disappeared for some reason), you check out the pretty layers of dark chocolate, light peanut butter and dark chocolate peering back into your soul. You have to make a decision. To dunk it in milk or just to eat it.
The soft chocolatey fudgy texture leaves you wanting more. You reach back onto the baking sheet with one hand, while your other hand slaps it telling you that you need to share.
Slappy hand looses, and you taste the sweet smooth dark chocolate in your mouth, with a slight hit of saltiness from the peanut butter, and you know that chocolate and peanut butter are best friends, especially in your mouth.
Update: here’s a peanut butter stuffed chocolate chip truffle cookie with vanilla ice cream sandwiched between it, dipped in 100s and 1000s sprinkles.