A thick, crumbly, tender peanut butter brownie cookie with crispy edges. A gooey peanut butter cup in the middle.
– ½ cup butter cold is fine, 113g– 100 g chocolate chopped finely– ¼ cup peanut butter 70g– 1 cup granulated sugar 215g– 1 egg plus 1 yolk– 1 tsp vanilla– Pinch salt– ½ tsp baking soda– 1 ½ cups ap flour 180g– ½ cup dutch process cocoa 60g– Flaky sea salt to sprinkle
Warm the oven up to 350 F. Set up two cookie sheets with parchment paper between them. Melt the butter in a bowl that can handle heat in the microwave.
STEP 1 .
Add the chocolate and stir it in until it melts. If it doesn't melt all the way, you can put it back in the microwave for 20 to 30 seconds more. Add the peanut butter, sugar, salt,
baking soda, and vanilla, and mix them all together. Add the egg and egg yolk and mix them in. Add the cocoa and flour and mix them together with a rubber spatula until the dough sticks together.
To put the cookies on the cookie sheets, use a cookie scoop that holds two tablespoons. Set the oven to 10 minutes. Leave the cookies alone for three to five minutes after taking them out of the oven.
Then, put a mini peanut butter cup about halfway down in the middle. Do not press down too hard for about 5 minutes more.
It's good that some of the peanut butter filling will leak out. Put some sea salt on top of the peanut butter cups when they are almost level with the cookie
and the top of the cup is soft and melting. You can serve them warm or at room temperature; either way, they're delicious.