Ingredients:

  • 180g creamy peanut butter
  • 60g powdered sugar
  • 0.5 tsp sea salt
  • 115g unsalted butter, melted and cooled
  • 150g light brown sugar, packed
  • 50g granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 190g all-purpose flour
  • 45g Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 100g semi-sweet chocolate chips

Instructions:

  1. In a medium bowl, mix the creamy peanut butter, powdered sugar, and sea salt until a stiff paste forms. Scoop 1-teaspoon dollops onto a parchment-lined tray and freeze for 15 minutes.
  2. In a large mixing bowl, whisk the melted butter with the light brown sugar and granulated sugar until the mixture reaches a wet sand consistency.
  3. Add the egg and vanilla extract to the butter mixture. Whisk vigorously for 60 seconds to emulsify the fats and sugars.
  4. Sift the all-purpose flour, Dutch-processed cocoa powder, and baking soda into the wet ingredients. Use a silicone spatula to fold the mixture until just a few streaks of flour remain.
  5. Fold in the semi-sweet chocolate chips until evenly distributed through the thick dough.
  6. Take 2 tablespoons of chocolate dough, flatten it in your palm, place a frozen peanut butter ball in the center, and wrap the dough around it, sealing the edges completely.
  7. Place cookies on a prepared baking sheet and bake at 350°F (175°C) for 10 minutes or until the edges are set but the centers remain slightly soft.