Peanut Butter & Chocolate Stuffed Triple Chocolate Cookies (sourdough)

If you love rich, chocolatey cookies with a twist, you’re going to be obsessed with these Peanut Butter & Chocolate Stuffed Triple Chocolate Cookies – Sourdough edition. This is my very first sourdough cookie recipe, and it’s a game-changer. These soft, fudgy cookies are loaded with raw cacau powder, dark and milk chocolate, then stuffed with a creamy peanut butter and chocolate center. Made with sourdough discard, they have an extra depth of flavor and a slightly chewy texture that makes them irresistible. They’re the perfect way to use up sourdough starter while baking something decadent and unforgettable. Whether you’re a sourdough baker or just a cookie lover, this recipe brings the best of both worlds.

These stuffed sourdough cookies are packed with triple chocolate and filled with a peanut butter chocolate center. A rich, fudgy treat made with sourdough discard for extra depth and chew. Try this easy sourdough cookie recipe—your starter will thank you!

INGREDIENTS

Makes 10 xl cookies

Filling

• 1/2 cup icing sugar

• 1/2 cup peanut butter

• 1 Square of dark chocolate for each cookie

Cookie dough

• 310g of flour

• 220g room temperature butter

• 200g light muscovado sugar

• 150g of Golden granulated sugar

• 70g of sourdough discard or active

• 30g raw cacau powder

• 1x tsp baking soda

• Pinch of sea salt

• 2x capfuls of vanilla extract

• 1x egg

• 1 & 1/2 cups of chocolate chips

METHOD

Begin with the peanut butter filling.

To a bowl add the peanut butter & icing sugar.

With a spoon mix until fully combined.

Line a small tray or dish with parchment paper.

Divide the mixture into 10 equal sized balls and place on the lined sheet and place in the freezer.

(Minimum 30 minutes)

To a freestanding mixer and the room temperature butter and sugars and beat with the paddle attachment until smooth and fluffy.

Now add in the egg, vanilla and sourdough discard.

Beat until blended.

Now add the dry ingredients. Flour, cacau, salt and baking soda.

Start on a low speed and then increase until fully mixed.

Finally add in the chocolate chips and give a quick mix until they're evenly distributed.

Using a small cookie scoop divide the dough into 20 equal sized balls.

Put them onto a lined cookie sheet and chill in the fridge for 1 hour.

Preheat the oven for 20 minutes at 180C and line a large cookie sheet.

When you're ready to assemble the cookie you'll need to work fast. You want everything to stay as cool as possible.

I usually bake these in two batches because they spread and are very large cookies.

When you've assembled the first batch I put the dough back in the fridge and the peanut butter balls back in the freezer.

Press 2 dough balls down into approximately 2 inch sized chunky discs. Place one in the palm of your hand, and then place a peanut butter ball topped with a chocolate square into the centre of one.

Place the other dough disc on top and then bring the edges of the bottom dough disc up and pinch the two dough discs together.

Repeat until you have your first batch ready to bake.

Place them 2 - 3 inches apart. Do not press them down.

Bake in the preheated oven for 19 minutes.

They will be fairly soft when they come out the oven so allow to cool for at least 5 minutes on the tray before carefully (using a wide cookie spatula) transferring to a cooling rack to cool completely.

Enjoy!

Also if you love cookies how about trying some of our other delicious cookie recipes:

• S'mores Cookies

• White Chocolate Salted Caramel Cookies

• Peanut Butter & Caramel Cookie-Jacks