Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 18 mini peanut butter cups (chilled or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl or a stand mixer, beat the softened butter, brown sugar, and white sugar together on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture looks pale and fluffy. Add the egg and vanilla extract, beating again until the ingredients are fully incorporated and the batter is smooth.
- Whisk the all-purpose flour, baking soda, and salt together in a separate medium bowl. Gradually add the dry ingredients to the wet mixture while the mixer is on low speed. Mix only until the white streaks of flour disappear to avoid overworking the gluten. Use a spatula to fold in the chocolate chips by hand, ensuring they are evenly distributed throughout the thick dough.
- Scoop about two tablespoons of dough and flatten it into a disc in the palm of your hand. Place one chilled mini peanut butter cup in the center of the disc. Carefully wrap the dough around the candy, pinching the edges to seal it completely so no chocolate is visible. Roll it into a smooth ball and place it on the prepared baking sheet. Space the balls about 2 inches apart as they will spread slightly.
- Place the baking sheets in the center rack of the oven. Bake for 10 to 12 minutes, or until the edges are just barely golden brown and the centers still look slightly soft. Do not overbake; the cookies will firm up as they cool. Remove from the oven and let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a wire rack. This “carry-over cooking” ensures a perfectly chewy bakery texture.
- Cook Time: 30 minutes