Description
Delight in these decadent Peanut Butter Cup Stuffed Cookies, featuring soft, chewy cookie dough enveloping a gooey mini peanut butter cup surprise. Perfectly balanced with chocolate chips, these treats bring together classic flavors in a fun, indulgent twist that’s sure to satisfy any sweet tooth.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips
Filling
- 12 mini peanut butter cups, unwrapped
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light in color and fluffy in texture, which creates a perfect base for the cookies.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully combined, ensuring the dough is smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and yielding tender cookies.
- Incorporate chocolate chips: Fold in the semi-sweet chocolate chips evenly throughout the batter for delicious bursts of chocolate.
- Form cookie dough balls with peanut butter cups: Scoop about 1.5 tablespoons of dough, flatten it slightly, then place an unwrapped mini peanut butter cup in the center. Cover with another tablespoon of dough and carefully seal the edges around the candy to encase it fully.
- Arrange on baking sheet: Place the stuffed dough balls onto the prepared parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers have just set, indicating perfectly baked cookies with a soft center.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, allowing the texture to set and the peanut butter cups to remain gooey inside.
Notes
- Make sure butter is softened at room temperature for easier creaming with sugars.
- Do not overmix the dough after adding flour to keep cookies tender.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- Use mini peanut butter cups unwrapped to avoid wax paper residue inside the cookie.
- Cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 2 months.
- Allow cookies to cool before storing to keep them from becoming soggy.
