Nutter Butter Stuffed Chocolate Cookies

By carvalhohm

Ingredients

• 8 * 8 ounces bittersweet chocolate, roughly chopped
• 4 * 4 tablespoons unsalted butter
• 2/3 * 2/3 cup all-purpose flour
• 1/2 * 1/2 teaspoon baking powder
• 1/2 * 1/2 teaspoon salt
• 2 * 2 large eggs
• 3/4 * 3/4 cup packed light-brown sugar
• 1 * 1 teaspoon vanilla extract
• 1 * 1 package Nutter Butter cookies

Details

Adapted from beckybakes.net

Preparation

Step 1

Heat chopped chocolate and butter in a microwave safe bowl for 20 second increments, stirring often, until chocolate is smooth (be careful not to overheat). Set aside.

In another bowl, whisk together flour, baking powder, and salt. In a mixing bowl beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Lower speed and add melted chocolate. Stir in flour mixture just until combined. Batter will be thin.

Refrigerate 30 minutes until the dough thickens and becomes easier to handle. Meanwhile, break some of the Nutter Butters in half (you won’t need the whole bag). After dough has refrigerated use a spoon or cookie scoop to make some dough balls. I found it easiest to have one pans worth ready before assembling. Sandwich the Nutter Butter between two dough balls and mold the dough around the cookie. The dough is a little sticky but it’s still pretty easy to work with.

Bake @ 350 degrees for 9-11 minutes. The shorter time will produce a gooier cookie so it just depends on how you like them. In case you can’t tell, I like them a little gooey!