Ingredients
Scale
- 1 cup creamy peanut butter (avoid natural oils for best texture)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 24 miniature chocolate peanut butter cups (for stuffing)
- Extra sugar for rolling (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating well to ensure everything is fully incorporated. In a separate smaller bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Do not overmix, as this can make the cookies tough.
- Scoop about a tablespoon of dough and flatten it in the palm of your hand. Place one miniature chocolate peanut butter cup in the center of the dough. Carefully wrap the dough around the candy, ensuring it is completely sealed so no chocolate leaks out during the bake. Roll the dough into a smooth ball. If you want a classic look, roll the ball in a small bowl of granulated sugar. Place the stuffed dough balls on the prepared baking sheets, spacing them at least two inches apart to allow for spreading.
- Bake the cookies for 9 to 11 minutes. You want the edges to be just lightly golden brown, while the tops might still look slightly soft. Avoid overbaking, as the cookies will continue to firm up on the hot pan. Remove the sheets from the oven and let the cookies rest for 5 minutes. Transfer them to a wire rack to cool completely. This resting period is crucial for achieving that signature chewy texture while keeping the stuffed center perfectly melty.
- Cook Time: 30 minutes