EasyDessertGluten FreePantry Staples
3 ingredient Peanut Butter Cookies
10 min prep·10 min cook
0View Recipe
Medium
A deliciously gooey chocolate cookie pie to satisfy your chocolate cravings.
Cut cling wrap into small squares. Scoop ½ teaspoon dip chocolate spread onto individual cling-wrap squares. Fold to seal and freeze until solid.
In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
Add the eggs, vanilla extract, cocoa powder, instant coffee and chocolate chips or chunks. Whisk until fully incorporated.
Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
Portion the dough into 90g balls. Press a frozen chocolate piece into the centre of each dough ball, seal well, and roll into a smooth ball.
Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes.
Preheat oven to 175-180C.
Take any shape baking dish and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them.
Bake for 10-15 minutes or until the tops are done while the centres remain soft and gooey.
Remove from the oven and let cool slightly.
Serve warm with vanilla ice cream.
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