Description
You will make soft and chewy peanut butter cup cookies stuffed with chocolate and peanut butter goodness. This recipe brings a playful, delicious twist to a classic favorite. Liam and I want you to feel the joy of making these treats.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup peanut butter chips (optional)
- 12 standard-size peanut butter cups, unwrapped and halved
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract. Add the peanut butter and mix until just combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in peanut butter chips if you are using them.
- Scoop dough into balls, about 2 tablespoons each. Flatten each ball slightly in your palm.
- Press one peanut butter cup half into the center of the dough ball. Fold the dough up and around the candy to completely enclose it. Roll gently to form a smooth ball.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft.
- Immediately after removing from the oven, press a small, fresh peanut butter cup half gently onto the top center of each warm cookie. The residual heat will soften it slightly.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Enjoy the delicious results of your creation!
Notes
- For extra gooey centers, you can chill the dough for 30 minutes before scooping.
- We use creamy peanut butter for the best dough texture, but crunchy works too if you like texture variation.
- If you want the peanut butter cup to stay more intact, wait until the cookies are slightly cooled before pressing the top half on.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg