Description
Indulge in these decadent Peanut Butter Cup Stuffed Cookies, where a soft and chewy peanut butter cookie envelops a hidden surprise of a mini peanut butter cup. Perfect for peanut butter lovers!
Ingredients
Scale
For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional:
- 12 mini peanut butter cups, unwrapped
- Optional: extra sugar for rolling
Instructions
- Preheat the oven and prepare baking sheet: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add peanut butter, egg, and vanilla extract, mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, mix well.
- Assemble cookies: Scoop 1 1/2 tablespoons of dough, flatten in palm, place a peanut butter cup in the center, fold dough around it, roll into a ball, optionally roll in sugar.
- Bake: Place on baking sheet, bake for 10–12 minutes until edges are golden. Cool on sheet before transferring to wire rack.
Notes
- For a gooier center, freeze peanut butter cups for 10 minutes before baking.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 16g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg