Peanut Butter Filled Chocolate Chip Cookies

You know that saying friends shouldn’t let friends drive drunk? Well, I have come to the conclusion that there should be a new saying involving Target; that being, friends shouldn’t let friends go to alone. The store is massive and they always have super good sales. Oh, and the dollar section in the front of the store is the worst because you think, “oh well it’s only a dollar. I guess I could use that.” I mean, how can you say no to a box of Jolly Rancher ice pops for a dollar? So, you may go to Target with the intention of buying one thing, but next thing you know you end up leaving with a whole basket or cart of stuff you don’t need. Like last night for example, I was planning on only buying new work pants but then I got sucked into the black hole known as Target. Seriously, it’s impossible not to hit up their $5 dvd section or their candy section, especially when they still have leftover Easter candy. So, the moral of the story is, treat shopping at Target just like you would for drinking. Use the buddy system unless you want to make your bank account cry because mine is certainly not happy with me right now. But at least I got a pair of work pants and ingredients for some mind-blowing cookies.

Peanut Butter Filled Chocolate Chip Cookies

Ingredients:

1 package Chocolate Chip cookie dough

1 jar Peanut Butter & Co Dark Chocolate Dreams flavor

Directions:

Preheat the oven to 350°. Coat chopping board or surface area with powdered sugar. Remove cookie dough from casing and place on powdered sugar coated surface area. With a rolling pin, roll the cookie dough until it’s about 1/4” thick. Use a 2” round cookie cutter to cut the dough. Combine the scraps and continue cutting with the cookie cutter. Make sure the overall total is an even number. Place a teaspoon of peanut butter in the middle of the cookie. Top with the other half of the cookie dough. Roll the dough in your hands to form a ball shape and to ensure that the peanut butter filling is completely covered. Repeat with the remaining cookie dough. Line up the cookies on a sheet pan and spread them out 2 inches apart. Bake for 11-13 minutes or until it’s golden brown. Let the cookies cool for a few minutes before serving. 

Before

After

All packed for delivery to my usual group of taste testers

Marisa, if you're reading this - this is for you!