Thick, Chewy Bakery Style Chocolate Chip Cookies with a Surprise Peanut Butter Centre

Ingredients you will need (makes 18-20 big cookies)

Wet Ingredients:

• 1 cup (226g) salted butter

• ½ cup (110g) brown sugar, packed

• ¼ cup (50g) granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

Dry Ingredients:

• 21/3 cups (290g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp corn flour

• ½ tsp salt

Mix-ins:

• 1 ½ cups (225g) of a combination of dark and milk chocolate chips

• 100% peanut butter (you can use any type you like)

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. Measure them accurately for the best results.

Step 2: Make the brown butter

Cut butter into cubes and add to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan over the heat. It will melt, get a little foamy, and finally start turning golden brown. Remove it from the heat when the butter is light brown and smells nutty.

Step 3: Mix the Dry Ingredients

In a medium-sized bowl, whisk together all-purpose flour, baking soda, baking powder, salt and cornflour. Set this aside for later. This step ensures even distribution of the leavening agent for perfect cookie rise.

Step 4: Combine Wet Ingredients

In a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined. Add the two eggs and vanilla extract, and whisk again until fully incorporated.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Do not overmix — you want the flour to be just incorporated. Overmixing can lead to dense cookies instead of tender, chewy ones.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips until evenly distributed throughout the dough.

Step 7: Chill the Dough (Optional but Recommended)

For the beat and chewiest cookies, chill the dough overnight or for at least three hours. This step is very important as it allows the flavours to meld and gives the cookies a better texture. If you're in a rush, you can skip this step, but the difference is worth the wait.

Step 8: Scoop and Bake

Scoop 1 ½ tablespoon of dough, flatten between your palms, and place a teaspoon of peanut butter. Wrap another 1 ½ tablespoon of dough and mold it around the peanut butter until it is compete covered. Place the cookies 2 inches apart on the prepared baking sheets and bake for 10-12 minutes, or until the edges are golden brown and the centres look just set. They may appear slightly underbaked, but they’ll firm up as they cool.

Step 9: Cool and Enjoy:

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Or, if you’re like me, enjoy one warm right away — trust me, you won’t regret it.

👩‍🍳 Tips for Perfect Stuffed Cookies

• Use 100% peanut butter for a richer and more natural taste, however if you love a specific brand use it.

• Use a combination of 70%, semi-sweet and milk chocolate chip cookies for a rich chocolate taste.

• Want gooey cookies? Underbake by a minute or two and let them rest.

Final Thoughts

These cookies are made for sharing… or not. Whether you're baking for a special occasion, holiday, or just a late-night craving, these chocolate chip peanut butter stuffed cookies are sure to impress. Bake a batch, pour a glass of milk (or cold brew), and prepare to fall in love.

If you try this recipe, let me know how it goes and leave a comment on my website. Happy baking!