Description
These Peanut Butter Cookies Stuffed with Chocolate Cups Bliss are soft, chewy, and packed with rich peanut butter flavor. Each cookie hides a mini peanut butter cup in the center, creating a delicious surprise of creamy chocolate and peanut butter in every bite. Perfect for peanut butter lovers looking for a sweet treat with a delightful twist.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups All-purpose flour
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted butter, softened
- 1/2 cup Creamy peanut butter
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
Filling
- 24 Mini peanut butter cups, unwrapped
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, using an electric mixer or a hand whisk, cream the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add egg, vanilla, and milk: Beat in the egg, vanilla extract, and milk until fully incorporated and smooth.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until no flour streaks remain, being careful not to overmix to keep the cookies tender.
- Form cookie dough balls: Scoop out heaping tablespoons of dough and flatten slightly in your palm. Place a mini peanut butter cup in the center and wrap the dough completely around it, forming a sealed ball.
- Arrange on baking sheet: Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for about 12 minutes, or until the edges are lightly golden but the centers are still soft.
- Cool cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best texture, do not overbake; cookies should be soft in the center.
- Use creamy peanut butter for a smoother dough and better flavor distribution.
- Make sure peanut butter cups are fully wrapped with dough to prevent melting and spreading too much during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, chill the dough balls before baking to help cookies keep their shape.
