Ingredients
Scale
- 1 cup creamy peanut butter (processed brands work best for 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 mini chocolate peanut butter cups or chocolate discs (for stuffing)
- Extra sugar for rolling
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, white sugar, and brown sugar. Use an electric mixer on medium-high speed for about 2 minutes until the mixture looks pale and fluffy. This step incorporates air, which helps create that beautiful texture.
- Add the egg and vanilla extract to the creamed mixture and beat until well combined. In a separate smaller bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed. Mix just until the flour streaks disappear. Do not overmix, as this can make the cookies tough rather than crispy and chewy.
- Scoop about one tablespoon of dough and flatten it in your palm. Place a mini peanut butter cup or chocolate disc in the center. Wrap the dough around the stuffing, sealing it completely to form a ball. Roll the ball in the extra granulated sugar for a sparkly, crunchy finish. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
- Use a fork to gently press a crisscross pattern on top of each ball. This flattens the cookie, helping it bake thin and crispy while keeping the stuffed center protected. Bake for 9 to 11 minutes. The edges should be golden brown while the centers still look slightly soft. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. This “carry-over cooking” ensures the perfect chewy-to-crunchy ratio.
- Cook Time: 30 minutes