Peanut Butter & Chocolate Stuffed Cookies
Recipe type: Baking
  • 100g rolled oats, milled (Speed 10 for 3 seconds)
  • Filling
  • 50g milled rolled oats
  • 60g smooth peanut butter
  • 80g milk or dark chocolate, chopped
  • Dough
  • 100g fat (I used 50g of butter, 50g margarine)
  • 100g sweetener (I used 30g brown sugar and 70g rice malt syrup)
  • 1 egg
  • pinch of salt
  • ½ tsp vanilla
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 200g flour
  • 50g milled rolled oats
  1. For the filling, combine milled roll oats, peanut butter and choc chunks in the TMX bowl or similar food processor and blend until well combined (Speed 4 for a few seconds will do). Transfer to bowl and set aside.
  2. For the dough, combine the butter/margarine and the sugar/syrup in the TMX bowl on Speed 4 for 5 seconds.
  3. Add egg and combine well on Speed 3 for a few seconds again.
  4. Add all dry ingredients and combine together on Speed 4 for 5 seconds.
  5. Transfer dough to a bowl, cover and allow to chill for an hour.
  6. Pre-heat oven to 160C/320F (fan forced) or 180C/340F. Prepare a baking tray with baking paper.
  7. Prepare a 3cm wide ball of dough (all butter dough may need to warm up for handling first). Create a well or hole in the dough ball and place as much peanut butter filling in as possible. Seal over the filled hole with surrounding dough and place on the baking tray, flattening the ball down as much as possible.
  8. Lay cookies out with at least 2cm of space between them and bake for 16 minutes until golden.
  9. Remove cookies from oven. Allow to cool for five minutes and then transfer to wire rack.
Recipe by Gastromony at