Peanut butter cookies with toffee pieces and chocolate filling

Ingredients:

Cookie dough

• 1.5 cups premium flour
• 0.5 tsp coarse salt
• 0.5 tsp of soda
• 1 cup granulated sugar
• 110 g unsalted butter, room temperature
• 1 large egg
• 1 cup creamy peanut butter
• 1 tsp vanilla extract

Supplements

• 1/3 cup toffee pieces
• Powdered sugar, for serving

Filling

• 4 milk chocolate bars, 45g each, such as Hershey's, broken into individual squares

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line 2 baking sheets with parchment paper.
2. Cookie dough:
   
   In a medium bowl, whisk together the flour, salt, and baking soda. In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until fully incorporated. Stir in the peanut butter and vanilla extract until smooth and creamy. Add the flour mixture and knead until smooth.
3. Supplements:
   
   Stir in the toffee pieces with a wooden spoon until well distributed.
4. Filling:
   
   Scoop 2 tablespoons of cookie dough into the palm of your hand and shape it into a 2-inch (5-cm) circle. Place 3 chocolate squares in the center of the circle, then top with another tablespoon of cookie dough. Press down to seal the chocolate into the dough. Lightly flatten the cookies so they are about 1 inch (2.5 cm) high. Repeat with the remaining cookie dough and chocolate chips to make about 14 cookies (you will have some chocolate chips left over). Arrange the cookies on the prepared baking sheet.
5. Bake, rotating the baking sheets and rotating them halfway through, until the cookies are puffed on top and lightly browned on the bottom, about 14 minutes. Let cool on the baking sheets on wire racks for 5 minutes. Lightly dust the cookies with powdered sugar and serve while still warm.