- For the cookies:
- 2 large eggs
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon fine salt
- 2 cups creamy natural peanut butter
- For the filling:
- 1/4 cup heavy cream
- 6 ounces semisweet chocolate, chopped
- Heat oven to 350° F.
- Line 2 baking sheets with parchment.
- Beat the eggs, sugars, vanilla, and salt in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the peanut butter and beat until combined.
- Shape the dough into balls (about 11/2 tablespoons each) and place 2 inches apart on the baking sheets. Gently make a well in the center of each cookie with your thumb or a 1/2-teaspoon measuring spoon.
- Bake, rotating the sheets halfway through, until the edges are firm, 12 to 14 minutes.
- While the cookies are still warm, use the measuring spoon to deepen the well in the center of each cookie. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
- Bring the cream to a boil in a small pot. Remove from heat, add the chocolate, and let sit for 5 minutes. Whisk to combine. Let cool slightly, then spoon about 1 teaspoon into each well.