Stuffed Red Velvet Cookies
That big day is coming up where you have to show the people you love that you love them 😂 You could spend money buying some fancy gifts, but I think homemade presents are so much better! Also, who doesn’t love eating something delicious (even if it’s not a holiday).
Last year, I showed you this tasty Galentine’s Day pop tart idea, but this time I’m all about the chocolate! These red velvet cookies are already chocolatey and delicious thanks to a boatload of butter and sugar, but then I stuffed them with peanut butter cups to take them to the next level. Check out that drip:
I literally burned my fingers doing this, you're welcome.
I love these Trader Joe's dark chocolate peanut butter cups, but any mini size peanut butter cup should work.
You’re welcome 😉 This recipe makes about 20 cookies, but you can get more if you make the cookies smaller or just thin out the dough you’re wrapping around the peanut butter cup. Get the recipe below!
Ingredients:
2 cups all-purpose flour (1tbsp extra for any sticking)
1 tsp baking soda
1/2 cup cocoa
Pinch of salt
6 tbsp butter (softened to room temp)
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla extract
Red food coloring gel
Sea salt
Peanut butter mini cups
In a bowl, whisk the 2 cups of flour, cocoa powder, salt, and baking soda.
Mix the sugars and butter until fluffy, and then mix in the eggs and vanilla extract.
At this point, I started adding in food coloring into the wet mixture until it looked red, and then I started adding the dry ingredients. If it looks too brown, add some more red food coloring! My cookies could have been redder, but it's the taste that counts in this case.
Once everything is well mixed, put the cookie dough in the fridge for a minimum of 30 minutes to chill the dough. If the dough is sticking to the bowl a little too much and still looks wet, sprinkle in flour bit by bit until it looks more like a clumpy dough.
Preheat the oven to 325 degrees Fahrenheit.
Spoon some dough into your hand and make a well for the peanut butter cup. Gently work the dough up and around the cup without tearing any holes into it, and add some more dough on top if needed!
Place the dough balls on a nonstick baking tray about 2 inches apart because they will expand a little bit.
Bake for 15 minutes. Sprinkle a little sea salt on top of each one and gently pat to stick.
Carefully remove from the baking tray when they are done so they can finish cooling on a rack, but do it gently so you don’t pop the bottom or the molten peanut butter will pour out!
These cookies are best still warm, but careful!! The melted peanut butter cup will be like molten lava and burn you...trust me, I know 😂 If you let them cool down and eat them later, try popping them in the microwave for 10-15 seconds to warm up the filling again. Enjoy!
