Ingredients
Scale
- 1 cup creamy peanut butter (processed brands work best for texture)
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 18 small seasonal chocolates or caramels (for stuffing)
- Optional: Coarse sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. In a large mixing bowl, combine the creamy peanut butter and granulated sugar. Use a sturdy spatula or an electric hand mixer to cream them together until the mixture looks pale and fluffy. This step incorporates air, which helps create that sought-after crispy edge while keeping the center light.
- Add the egg, vanilla extract, baking soda, and sea salt to the peanut butter mixture. Stir vigorously until a thick, cohesive dough forms. Scoop about two tablespoons of dough and flatten it in your palm. Place your chosen seasonal chocolate or caramel in the center, then fold the dough around it to seal. Roll the dough into a smooth ball. If you want extra sparkle, roll the ball in a small bowl of coarse sugar before placing it on the baking sheet.
- Space the dough balls about 2 inches apart on your prepared sheets. Do not press them down; they will spread naturally into the perfect shape. Bake for 10 to 12 minutes, or until the edges are just golden brown and the tops look slightly cracked. The cookies will appear very soft, but they will firm up as they cool. Allow them to rest on the baking sheet for at least 5 minutes before transferring them to a wire rack. This ensures the stuffed center sets properly without leaking.
- Cook Time: 22 minutes