Dark Chocolate Cookies with Speculoos + Peanut Butter

Dark Chocolate Cookies with Molten Speculoos and Peanut Butter Filling

Chocolate Lava Fans, I have something else to impress you!! Molten Lava Cookies tht are SOOOO GOOODDDD. You just can’t stop at one. It’s best to eat them within one hour after it has been baked. That way you get to enjoy that warm Ooze from the filling as well as those dark melty chocolate chips.

I won’t blame you if you lick your fingers clean. These cookies are actually pretty easy to make. All you need is your favourite Cookie Recipe. I have tons of favourites on my website. But if I had to pick, I’ll go with my Dark Chocolate Avocado Cookies (Healthier cookie) or my All time fav NY Chocolate Chip Cookie . After you have settled on your Dark Chocolate Cookie recipe, be sure to freeze a few dollops of peanut butter/speculoos or your favourite nut butter spread. I freeze them overnight to ensure they are well set before I make my cookies

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Don’t you feel tempted to break open that cookie to reveal that molten centre? I’m so excited and I hope you are too? Oh btw for the speculoos filling, I use Lotus Biscoff. Omg that brand is just AMAZING! Can never go wrong with that.

Assembling the Molten Chocolate Cookie

1. Freeze a few dollops of Speculoos / Pb / Nut Butter overnight
2. Prepare your cookie recipe
3. Using an ice cream scoop, measure out equal portions of cookie dough
4. Roll cookie dough into a ball
5. Indent ball with the back of a spoon
6. Place one frozen dollop of the spread in the middle of each cookie dough
7. Roll ball to cover the filling totally
8. Place cookies at least 5cm apart from each other and bake at 170 deg C for 10-11 mins.
9. Let cool for 10 mins before consuming

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Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own molten Chocolate cookies. Would love to share your joy in baking adventures

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Dark Chocolate Chip Cookie with Molten Filling (Makes about 13 large Cookies)

Chocolate cookies filled with melty speculoos and peanut butter filling

Course: Breakfast, cookies, Dessert, giantcookie

Cuisine: desserts

Keyword: chocolate, chocolatecookies, dessert, desserts, moltencookies

Servings: 4 people

Ingredients

Ingredients:

• 60 g plain flour
• 65 g cake flour
• 11 g cocoa powder
• 1/4 tsp baking powder
• ¼ tsp baking sofa
• ¼ tsp salt
• ½ tsp vanilla paste
• ½ egg
• 70 g unsalted butter
• 50 g brown sugar
• 65 g castor sugar
• 100 g Dark chocolate chips
• Speculoos Scooped into 2cm Balls and freeze overnight
• Peanut Butter Scooped into 2cm Balls and freeze overnight

Instructions

Directions:

1. Cream the butter on medium speed for about 20 seconds. Add the sugars and cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
2. In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together.
3. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the chocolate chips.
4. Chill for at least 2 hours covered
5. Preheat oven to 350F degrees. Line two large baking sheets with baking paper. Set aside.
6. Take 2 Tablespoons of chilled dough and roll into a ball.
7. Indent the ball with the back of a spoon and add in frozen Speculoos/ Pb Balls into the centre. Roll Cookie dough until it forms a ball
8. Place Cookie on baking sheets with each cookie being about 5cm apart since the cookie will spread when baked. Bake for 10-12 minutes. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
9. Filling will remain molten for about one hour. After that the filling might set so just reheat it in the oven for 3-4 mins.

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