Chocolate Stuffed Crisscross Cookies
You just can't go wrong with the combination of peanut butter and chocolate, especially when it's in delicious cookies. Chocolate Stuffed Crisscross Cookies are easy peanut butter cookies that are stuffed with just the right amount of chocolate. When these cookies come out of the oven, they are perfectly soft and moist with a melted chocolate center. Bite into one of these delectable cookies and they may become your new favorites.
Notes
DO NOT OVERBAKE. Cookies will appear puffy when they come out of the oven and will relax and sink a little as they cool.
Cooking Time9 min
Ingredients
- 1 3/4 cup unbleached all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1 1/4 cup firmly packed light brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 large egg
- Hershey's Drops candies
Instructions
-
Preheat oven to 375 degrees F.
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In a medium bowl, whisk together flour, salt and baking soda. Set aside.
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In a large mixer bowl, beat butter, peanut butter and brown sugar on medium high speed until light and fluffy, about 4-5 minutes.
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Turn mixer down to low and add milk, vanilla and egg. Mix until combined then turn up to medium high for one minute.
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Scrape down sides of bowl and turn mixer on low. Slowly add the flour mixture until just combined.
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Measure a tablespoon of cookie dough and roll in your hands a moment, then flatten it in your palm.
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Place a Hershey's Drop candy in the center of the cookie dough. Close the cookie dough around the filling, forming a ball. Roll gently in your hands and place on the cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
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Bake for 7 to 9 minutes, or until set and just beginning to brown.
- Cool 3-4 minutes on baking sheet. Remove cookies to racks to cool completely.
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Edmund K
May 30, 2017
My father used to make these every Christmas. He used mint chocolate baking discs for the filling rather than the Hershey's Drops which didn't exist back then. I think I would continue to use the mint discs because they taste wonderful, plus they bring back memories of my dad. The recipe is very much as I remember and I look forward to baking a batch of these for the holidays to carry on the tradition.
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