CHOCOLATE COOKIES WITH WALNUT BUTTER FILLING
2/3 cup walnut butter
2/3 cup powdered sugar
Two pinches of salt
1/2 C butter
1/2 C granulated sugar, plus more to coat cookies
1/2 C brown sugar
1/4 C walnut butter
1 t vanilla extract
1 1/3 C flour
2/3 C cocoa powder
2 t baking powder
1/4 t salt
Heat oven to 375 degrees.
Filling: Line a small tray or plate with parchment paper. In a medium bowl, mix peanut butter, powdered sugar, and salt with a fork. Once evenly mixed, scoop heaped teaspoons of filling into little balls. Spread them out on prepared tray or plate. Once you’ve used all the filling, put the tray in the freezer while you make the cookie portion.
Dough: Beat softened butter with peanut butter and sugars until creamed together. Add vanilla, egg, and salt, and beat until combined. Sift in baking powder and cocoa, beat to combine, then add flour and mix until flour disappears. Pulse flour, cocoa, baking powder, salt, and sugars in food processor until mixed. Cut cold butter into chunks and add to bowl. Run machine until fully blended. Add peanut butter, egg, and vanilla until it is blended, combining until dough balls together.
Assembling: Place 1 to 2 tablespoons extra granulated sugar in a small bowl. Line a large baking sheet with parchment paper. Take a scoop of cookie dough that’s just shy of 2 tablespoons and place it in the palm of your hand. Flatten it with your fingers. Take a peanut butter filling from the freezer and place it in the center, and wrap the chocolate dough around, rolling it in your palms until smooth. Roll it in the granulated sugar to coat, place it on your prepared baking sheet and gently flatten the cookie, just slightly, with your fingers. Repeat with remaining dough.
Bake for 8 to 10 minutes. Let cookies rest and set up on baking sheet for 5 minutes before transferring to cooling rack to cool.