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Peanut Butter Cup Stuffed Chocolate Chip Cookies are the ultimate indulgence for fans of the classic peanut butter and chocolate combination. These soft, chewy cookies are made with a delicious chocolate chip cookie dough and feature a surprise mini peanut butter cup at the center. The combination of rich chocolate chips and creamy peanut butter filling makes each bite a delight. These cookies are easy to make and perfect for parties, gatherings, or whenever you need a special treat. Whether you're a peanut butter lover or a cookie enthusiast, these stuffed cookies are sure to be a hit!
INGREDIENTS- Salt: 1/2 teaspoon, to balance the sweetness
- Baking soda: 1 teaspoon, to help the cookies rise
- All-purpose flour: 2 1/2 cups, for the cookie dough base
- Unsalted butter, softened: 1 cup, for a rich, buttery flavor
- Granulated sugar: 3/4 cup, to sweeten the dough
- Brown sugar, packed: 3/4 cup, for added moisture and flavor
- Large eggs: 2, to bind the ingredients
- Vanilla extract: 2 teaspoons, for flavor
- Semisweet chocolate chips: 1 1/2 cups, for chocolatey goodness
- Mini peanut butter cups: 12, for the surprise filling
- Step 1:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step 3:
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, and mix until smooth.
- Step 4:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semisweet chocolate chips.
- Step 5:
- Take about 2 tablespoons of cookie dough and form it into a circle. Place a mini peanut butter cup in the center, then cover with another tablespoon of dough, sealing the edges securely around the peanut butter cup.
- Step 6:
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Step 7:
- Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store these cookies in an airtight container at room temperature for up to 4 days, or freeze them for longer storage.
- For extra indulgence, serve the cookies warm with a scoop of vanilla ice cream or drizzle with melted chocolate.
- Make sure to completely cover the peanut butter cup with cookie dough to prevent it from leaking out during baking.
- If desired, you can use dark chocolate chips or milk chocolate chips instead of semisweet for a variation in flavor.
Tips from Well-Known Chefs
- Chef Alton Brown suggests chilling the cookie dough for 30 minutes before baking for a thicker, chewier cookie.
- Chef Christina Tosi recommends using high-quality vanilla extract for the best flavor in your cookies.
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