½ cup (128 g) creamy peanut butter

¼ cup (31 g) powdered sugar

½ teaspoon vanilla extract

Cookie Ingredients

1 cup (226 g) unsalted butter, softened to room temperature

1 ¼ cup (250 g) brown sugar, packed

½ cup (100 g) granulated sugar

2 large eggs, room temperature

1 ½ teaspoons vanilla extract

2 1/3 cup (290 g) flour

½ cup (50 g) cocoa powder

1 Tablespoon cornstarch

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon baking soda

¾ cup (170 g) mini chocolate chips, optional

½ cup (85 g) semisweet chocolate chips, for tops of cookies, optional

Combine peanut butter, sugar, and vanilla in a medium-sized bowl.

Drop peanut butter mixture by 2 teaspoon-sized scoops onto a wax paper lined cookie sheet. Place it in freezer to chill.

Combine softened butter and sugars in large bowl and mix well.

Mix in eggs and vanilla extract.

In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, salt, and baking soda.

Gradually add dry ingredients to wet, stirring until well incorporated. Stir in mini chocolate chips.

Cover and chill for 30 min.

Preheat oven to 375F and prepare cookie sheets by lining with parchment paper.

Use a Tbsp scoop of cookie dough and make a crater in the center with your thumb. Gently press a frozen dollop of peanut butter in the center. Take another scoop of cookie dough to cover the peanut butter.  Roll the dough around the filling until you have a smooth ball of cookie dough with no peanut butter showing.

Place on prepared cookie sheet and bake on 375F for 13 min. Once cookies have baked, remove from the oven and within 3 minutes of removing from the oven, gently press additional chocolate chips onto the top.

Allow cookies to cool completely on cookie sheet.

Enjoy… and that’s Manager Moot’s direct order!

Recipe and photo from: sugarspunrun.com