Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter (standard commercial brand works best)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 18 chocolate truffles or thick chocolate chunks (such as Lindor or high-quality dark chocolate)
- Optional: Coarse sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning on the bottom of your cookies.
- In a large mixing bowl, beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar together. Use a hand mixer or stand mixer on medium-high speed until the mixture is light, fluffy, and well-combined. This usually takes about 2 to 3 minutes.
- Add the egg and vanilla extract to the creamed mixture. Beat again on medium speed until the egg is fully incorporated. Be sure to scrape down the sides of the bowl with a spatula to ensure everything mixes evenly.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Mix just until the flour streaks disappear. Do not overmix, as this can lead to tough cookies.
- Scoop about 2 tablespoons of dough and roll it into a ball. Flatten the ball in the palm of your hand to create a disc. Place one chocolate truffle or a large chocolate chunk in the center. Fold the edges of the dough over the chocolate and roll it back into a smooth ball, ensuring no chocolate is peeking through.
- Place the stuffed dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly soft. They will firm up as they cool.
- Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. If desired, sprinkle a tiny pinch of sea salt over the tops while they are still warm. Transfer them to a wire rack to cool completely, or serve them warm for a molten chocolate effect.
- Cook Time: 32 minutes