Oct 28, 2016 This chewy milk chocolate cookes are stuffed or topped with a creamy peanut butter filling, studded with chopped Reese peanut butter cups (the best Halloween candy, obviously), and finished with a light shower of flaky salt. Boom. Seriously addictive cookies that make me wanna up and start a bakery. First, you make the peanut butter filling – simply peanut butter and sugar, and a pinch of salt if your jar is unsalted. You drop the filling by teaspoonfuls onto parchment-lined baking sheet and freeze until solid. Now you have choices: top or stuff? To put the peanut butter filling inside, you just start by flattening out the cookie ball until it’s more than twice the diameter of the peanut butter “kiss”. Then you just fold the cookie dough up over the filling, pinch it shut a bit, then roll the ball between your palms again. The only important thing is keeping the filling very cold (I keep it in the freezer as I work, pulling out one “kiss” at a time as I need it) and keep the dough fairly chilled as well (if it’s getting to sticky to work with, just pop the dough balls back in the fridge for 10 minutes). Stuffing the cookies is by no means difficult, but doing a thumbprint indent and topping with the peanut butter kiss instead is a bit easier (and just as delicious, just a bit less of a novelty). Keep in mind that the dough needs to chill before baking it so allow an extra hour to refrigerate it before baking (or make the dough and filling a day in advance). Psst… do you love peanut butter as much as I do? You should probably bookmark these Easy Peanut Butter Cookies with Flaky Sea Salt for later! Oh, and maybe these slightly sinful bars too – Peanut Butter Rice Krispie Treats with Salted Caramel and Chocolate.
