Peanut Butter Cup Lava Cookies
Ingredients
- For the cookie base:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- For the lava filling:
- 1 cup semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
- For garnishing:
- Extra mini peanut butter cups (1 or 2 per cookie)
- Sea salt (optional)
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Instructions
1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare the cookie batter: In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the sugars and butter: In a large mixing bowl, using an electric mixer, beat together the softened butter, granulated sugar, brown sugar, and peanut butter until light and fluffy (about 2-3 minutes).
4. Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
5. Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
6. Prepare the lava filling: In a small microwave-safe bowl, combine the semi-sweet chocolate chips and peanut butter. Heat in the microwave for 30 seconds, stir, and then heat for an additional 15-20 seconds until melted and smooth. Mix until fully combined.
7. Form the cookies: Using a cookie scoop or tablespoons, take a small ball of cookie dough (about 1 tablespoon) and create a small indentation in the center. Add about 1 teaspoon of the peanut butter-chocolate mixture in the center and then encase it with another tablespoon of cookie dough, forming a ball.
8. Place on baking sheet: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Top with peanut butter cups: Gently press a mini peanut butter cup into the top of each cookie ball.
10. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear soft. Remove from the oven and let them cool for about 5 minutes on the baking sheet before transferring them to a wire rack.
11. Finish with sea salt: If desired, sprinkle a little sea salt on top of the warm cookies for an extra flavor boost.
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Notes
- Storage: Store leftover cookies in an airtight container at room temperature for 3-4 days or refrigerate for an even longer shelf life.
- Substitutions: You can use almond butter or sunflower seed butter instead of peanut butter for a nut-free version. For a vegan option, replace the egg with a flax egg and use vegan butter chocolate chips.
- Serving Suggestion: Serve warm with a scoop of vanilla ice cream for a decadent dessert!
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- Substitutions: You can use almond butter or sunflower seed butter instead of peanut butter for a nut-free version. For a vegan option, replace the egg with a flax egg and use vegan butter chocolate chips.
- Serving Suggestion: Serve warm with a scoop of vanilla ice cream for a decadent dessert!
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