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Homemade Peanut Butter Cup Stuffed Cookies

Homemade Peanut Butter Cup Stuffed Cookies
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Satisfy your sweet tooth with Homemade Peanut Butter Cup Stuffed Cookies, a delightful treat that combines classic flavors in every bite! These cookies are easy to make and perfectly blend rich peanut butter and chocolate, making them irresistible for all cookie lovers.

Ingredients

Scale

Dry Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup peanut butter

Stuffing:

  • 1 cup peanut butter cups, chopped

Instructions

  1. Prepare Your Ingredients: Gather all your ingredients and preheat your oven to 350°F (175°C). This ensures that everything is ready when you start mixing.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
  3. Cream Butter and Sugars: In a separate bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This process incorporates air, making your cookies tender.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. This will enrich the flavor and contribute to the moisture of your cookies.
  5. Incorporate Peanut Butter: Mix in the peanut butter until fully combined. This will give your dough that signature peanut butter flavor.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep your cookies tender.
  7. Fold in Peanut Butter Cups: Gently fold in chopped peanut butter cups into the cookie dough, ensuring even distribution throughout.
  8. Scoop and Bake: Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden.

Notes

  • Chill the dough for 30 minutes for thicker cookies.
  • Use parchment paper to prevent sticking and ease cleanup.
  • Don’t overbake; take them out when golden on the edges but still soft in the center.
  • Allow cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
  • Experiment with sizes by adjusting the scoop size.

Nutrition

Find it online: https://deliceflash.com/homemade-peanut-butter-cup-stuffed-cookies/