Chocolate chip cookies with peanut filling

Ingredients:

Peanut butter filling

• 1 cup peanut butter
• 0.5 cup powdered sugar

Shortcrust pastry

• 2/3 cup brown sugar
• 110 g salted butter, room temperature
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1.5 cups premium flour
• 1 tsp granulated instant coffee
• 0.5 tsp of soda
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 110 g semi-sweet chocolate, cut into pieces

Preparation:

1. Peanut butter filling:
   
   Line two standard baking sheets and one smaller baking sheet with parchment paper. In a medium bowl, mix the peanut butter and powdered sugar until smooth. Spoon 18 1-tbsp pieces of filling onto a small, parchment-lined baking sheet. Freeze for at least 20 minutes.
2. Preheat oven to 190°C.
3. Dough:
   
   Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar, butter, and granulated sugar until smooth, about 2 minutes. Add the vanilla and egg and beat until fully incorporated, scraping down the sides of the bowl as needed to incorporate.
4. In a separate bowl, combine the flour, coffee granules, baking soda, baking powder, and salt. Gradually add the flour mixture to the mixer, mixing on low speed, until the dough is smooth. Stir in the chocolate chips.
5. Scoop out 2 tablespoons of dough at a time and roll into balls. Then flatten each ball with the palm of your hand. You should have 18 discs in total.
6. Place one circle of peanut filling in the center of the dough circle and fold it over the dough so that the filling is completely inside. Flatten it with the palm of your hand, forming it into a disk again. Repeat with the remaining circles of filling and dough. Place the dough on two baking sheets lined with parchment paper.
7. Bake until the cookies are deep golden brown, 10–11 minutes. Transfer the cookies to a wire rack and let cool slightly before serving, 5–7 minutes.