Ingredients
Scale
For the peanut butter layer:
- 3 Tbsp. unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/4 tsp. salt
- 1 cup powdered sugar
For the cookies:
- 1 3/4 cup all-purpose flour, spooned and leveled
- 1/4 cup Dutch process cocoa powder
- 2 tsp. espresso powder
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter
- 1 cup chocolate chips (milk, semi-sweet, or dark)
- 2 tsp. vanilla extract
- 2 large eggs, room temperature
- 3/4 cup brown sugar, light or dark, tightly packed
- 1/4 cup sugar
For the chocolate layer:
- 1/2 cup chocolate chips
- 1–2 tsp. melted coconut oil
- Flaky sea salt (optional)
Instructions
- Make the peanut butter layer first. Cream the butter, peanut butter, and salt together until smooth and creamy. Add the powdered sugar on low speed until combined.
- Scoop the peanut butter mixture (about 1 Tbsp. each) and roll into balls. Flatten into disks and place on a parchment paper-lined plate or baking sheet. Refrigerate while you make the cookies.
- Combine dry ingredients in a medium bowl: flour, Dutch cocoa powder, espresso powder, cornstarch, baking powder, and salt. Whisk and set aside.
- In a small saucepan over medium-low heat, melt the chocolate chips and butter. Stir just until ingredients are melted and be careful to watch so chocolate doesn’t burn. Remove from heat, stir in vanilla extract and set aside to cool.
- Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and sugars for 3-4 minutes or until thick and pale in color.
- Using a rubber spatula, stir in the cooled chocolate/butter mixture until well combined.
- Add in the flour mixture and fold until combined, avoiding over-mixing. Dough will look shiny.
- Chill cookie dough in the fridge for at least 10 minutes so batter can thicken and look more like cookie dough. Preheat oven to 350°F while dough chills.
- Scoop batter using a cookie scoop for even sizing and roll into a ball in the palms of your hands. Place on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 10-12 minutes. (Makes about 10 cookies, depending on the size of your scoop. I used a 3 Tbsp. scoop.)
- Allow to cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely.
- Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second increments, stirring in between, until smooth.
- Gently press a chilled peanut butter disk on top of each cooled cookie. Spoon the melted chocolate over the peanut butter and garnish with flaky sea salt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1cookie
- Calories: 564kcal
- Sugar: 50g
- Sodium: 376mg
- Fat: 29g
- Saturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 73g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 72mg