One of the most popular recipes on my blog has been my adaptation of the Ben’s Cookies recipe. That was from nearly 5 years ago and I had an email from someone saying they tried and really loved the peanut butter and white chocolate version of the recipe and I thought it would be a good time to finally revisit that recipe and make a tried and tested version. These are my Peanut Butter White Chocolate Stuffed Cookies!
The recipe uses a combination of both plain and self-raising flour. The self raising flour contains raising agents which give the cookie a softer more delicate texture and as the cookie expands during baking, the surface cracks. I love how these cracks look in the final cookie and I exploit this even further by flattening out the cookies with the back of a spoon before they finish baking, creating a slight crater. It’s important not to press too hard otherwise the white chocolate filling could leak out and you want it to stay inside the cookie.
Make sure to check out my other peanut butter and other cookie recipes:
60g margarine or unsalted butter
70g smooth peanut butter
140g granulated sugar
1 tsp vanilla extract
1 large egg
1 tbsp whole milk
125g plain flour
125g self-raising flour
Pinch of salt
100g bar of white chocolate, 10 squares reserved for the centre of the cookies, the rest chopped up into chunks
Preheat the oven to 180˚C. Line a baking sheet with a sheet of baking parchment.
In a small saucepan, melt the margarine and peanut butter over a medium heat, stirring to prevent the peanut butter from sticking or burning. Add in the granulated sugar and vanilla extract and stir to combine. Leave to cool for about 5 minutes before adding in the egg and milk and beating until even.
In a large bowl, combine the two flours with the salt and make a well in the centre. Pour in the wet ingredients and using a rubber spatula, fold the cookie dough together. Just before all of the flour has been incorporated, mix through the chopped white chocolate chunks. The dough should come together easily.
Weigh out 60g portions of the dough. Shape each one into a ball in your hands and flatten out a space to put a square of white chocolate. Reshape the cookie dough to cover the white chocolate and place onto the baking tray, flattening slightly. Repeat with the remaining dough and chocolate.
Bake the cookies for about 10 minutes until slightly expanded and cracked but still soft. Use the back of a large spoon to press the cookie down from the centre. The surface should crack further, the cookie should spread and become a bit thinner but still maintain its structure. Bake the cookies for a further 3 minutes until just starting to turn golden around the edges.
Leave the cookies to cool for about 15 minutes on the baking tray before moving to a cooling rack to finish cooling. Store the cookies in an airtight container where they will keep for about 3 to 4 days.
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