Steps
Tap a step to mark it done.
- In a small bowl, mix together the peanut butter and powdered sugar until smooth. Don’t worry if there are a few powdered sugar lumps left over.
- Pass the mixture between two spoons to make small balls - about 1 inch in diameter.
- Place the balls on a parchment lined plate and freeze for at least 30 minutes.
- In a separate bowl, combine the flour, corn starch, baking soda and salt. Whisk to combine and set aside.
- Using the whisk attachment on a stand mixer, cream together the butter and sugar by mixing on medium speed for a few minutes until light and fluffy.
- Beat in the eggs and egg yolks one at a time, then the vanilla and mix until fully incorporated.
- Switch to the paddle attachment and begin adding in the dry ingredients (step 4) in increments. About 1/4 of the total volume at a time.
- Pour 12oz of semi-sweet (milk or dark chocolate work fine too!) chocolate chips into the bowl and mix on low speed until evenly incorporated.
- Take ~4oz of cookie dough and pat it out flat in your hand. Place a peanut butter ball into the center and wrap the dough around it making sure to close up any cracks.
- Place the cookies on a cookie sheet lined with parchment paper or silicone baking sheet and refrigerate for at least 30 minutes. This helps them keep their shape and not melt into thin cookies.
- While your cookies are chilling, preheat your oven to 425 degrees F.
- Bake your cookies for 10-12 minutes and let them cool for about 30 minutes (or eat them immediately and burn your mouth like I did).
