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 teaspoon baking soda
- 1/2 teaspoon sea salt
- 24 bite-sized chocolate truffles or caramels (for stuffing)
- Optional: Autumn-themed sprinkles or crushed candy canes for the top
Instructions
- Step 1: Preparation and Preheating: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures the bottoms brown evenly without burning.
- Step 2: Creaming the Butter and Sugars: In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is light and fluffy. Add the creamy peanut butter and continue to mix until fully incorporated. Add the egg and vanilla extract, beating again until the batter looks smooth and glossy.
- Step 3: Combining the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet peanut butter mixture. Mix on low speed or by hand until just combined. Be careful not to overmix, as this can make the cookies tough instead of chewy.
- Step 4: Stuffing and Shaping the Dough: Scoop about two tablespoons of dough and flatten it in the palm of your hand. Place a chocolate truffle or caramel in the center. Fold the dough around the stuffing, sealing it completely so no chocolate peeks through. Roll it into a smooth ball and place it on the prepared baking sheet. Repeat this process, spacing the cookies about 2 inches apart.
- Step 5: Baking and Cooling: Bake for 10 to 12 minutes, or until the edges are golden brown and the tops look slightly set but still soft. If you are using festive sprinkles, add them immediately after removing the pans from the oven. Let the cookies rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Cook Time: 32 minutes