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These cookies are pretty epic. They are peanut butter cookies, with brownie thumbprints. Oh yes, you read that right… brownie thumbprint filling. The cookies are crumbly and taste of peanut butter goodness. The brownie filling is gooey and oh so chocolatey. Yum.

I mean, even Yoghurt wanted some. Okay, I know that doesn’t say much because she pretty much wants to eat everything. But trust me, they are delicious.

Here’s how you make them:

You make a simple peanut butter cookie dough. 

Then roll little balls of cookie dough and plop them onto baking sheets. Use the back of a spoon or ladle to make a hole in the cookie. Then put them in the oven and bake ’em for 5 minutes. 

Take them out and make your indentation again. Then, fill them up with brownie batter.

They go in the oven for just a little while longer (barely even 5 minutes!) and then, tada! Delicious, warm, gooey cookies ready for popping into your mouth!

Peanut Butter Brownie Thumbprints
Adapted from Top With Cinnamon (she makes the cookie with pretzels too, if you like that, go see the recipe!)
Makes 24 cookies

Peanut butter cookie
1/4 cup butter
1/4 cup + 2 tbsp peanut butter
3 tbsp brown sugar
2 tbsp + 1 tsp white sugar
1/2 large egg (keep the other half for the brownie filling)
2 tbsp milk
1/2 tsp vanilla extract
3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt

Brownie Filling
1 oz bittersweet baking chocolate
2 tbsp butter
1/4 cup white sugar
1/2 egg
1/4 tsp vanilla extract
2 tbsp flour

Preheat your oven to 350 degrees F and line a cookie tray with baking paper.
Start making your brownie filling by melting the chocolate and the 2 tbsp of butter together in a small saucepan on the stove or in a small bowl in the microwave. Stir in the 1/4 cup of white sugar and set aside.

Now make the cookie dough:
In a medium bowl, cream together the butter/shortening, peanut butter and sugars. Mix in the egg, milk and vanilla extract until fully combined. Stir in the flour, baking soda and salt until you get a smooth dough.

Take rounded teaspoons of cookie dough and roll into balls and place on the lined cookie tray. Repeat until you’ve used all the cookie dough.

Using the end of the handle of a wooden spoon / the end of a sharpie, make a deep indentation in each ball of cookie dough. Bake for 5 minutes.

Whilst the cookies bake, beat the 1/2 egg, vanilla and flour into the chocolate mixture you made earlier.

After the 5 minutes, take the cookies out of the oven, use the wooden spoon handle / sharpie to re-indent the cookies and then fill the indentations with brownie batter.

Return the cookies to the oven for 4-5 minutes, when the brownie batter should be set on top but still slightly liquidy. Transfer the cookies to a cooling rack, and let ’em cool (but make sure you eat one when it’s still warm and extra gooey!)