Ingredients
Scale
- 1 cup creamy peanut butter (for the stuffing)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup seasonal sprinkles or M&Ms
Instructions
- Line a small tray with parchment paper. Scoop 12 rounded teaspoons of creamy peanut butter onto the tray. Place the tray in the freezer for at least 15 minutes. Freezing the centers makes them much easier to wrap in dough later without making a mess.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together. Use a hand mixer or stand mixer on medium-high speed until the mixture is light and fluffy. This usually takes about 2 to 3 minutes. Add the egg and vanilla extract, then beat again until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Be careful not to overmix the dough. Fold in the chocolate chips and your choice of seasonal sprinkles by hand using a spatula.
- Preheat your oven to 350°F (175°C). Take a generous tablespoon of cookie dough and flatten it in your palm. Retrieve the frozen peanut butter balls from the freezer. Place one peanut butter ball in the center of the dough and wrap the dough around it, sealing all edges. Roll it into a smooth ball and place it on a lined baking sheet.
- Bake the cookies for 10 to 12 minutes. The edges should be golden brown, but the centers should still look slightly soft. Remove from the oven and let them sit on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. This resting time allows the “chewy” and “crispy” textures to set perfectly.
- Cook Time: 32 minutes