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Chocolate chip cookies stuffed with gooey mini peanut butter cups are perfect if you can’t pick between chocolate and peanut butter. Every bite is soft and packed with creamy peanut butter hiding in the center. There's melty chocolate all through the cookies. Great for get-togethers or just when you want an awesome homemade treat. If you love peanut butter or just love cookies, you’ll want to make these!
INGREDIENTS- Mini peanut butter cups: 12, tucked into the center
- Semisweet chocolate chips: 1 1/2 cups, loaded for chocolate chunks throughout
- Vanilla extract: 2 teaspoons, adds more delicious flavor
- Large eggs: 2, helps everything hold together
- Brown sugar, packed: 3/4 cup, keeps cookies chewy and rich
- Granulated sugar: 3/4 cup, sweetens things up
- Unsalted butter, softened: 1 cup, makes things rich and soft
- All-purpose flour: 2 1/2 cups, gives the cookies shape
- Baking soda: 1 teaspoon, lets the cookies puff a bit
- Salt: 1/2 teaspoon, balances all the sweet stuff
- Step 1:
- Let your finished cookies cool right on the baking sheet for about 5 minutes, then move them to a wire rack, so they finish cooling off.
- Step 2:
- Bake these until they’ve got lightly browned edges, usually 10 to 12 minutes.
- Step 3:
- Space each dough ball on your lined sheet, leaving a couple inches in between.
- Step 4:
- Take about two tablespoons of dough, flatten them, stick a peanut butter cup in the middle, and wrap another bit of dough over top so the candy is all tucked in. Pinch the edges closed.
- Step 5:
- Mix the chocolate chips in gently to the dough so they’re well spread out.
- Step 6:
- Now, start folding your flour mixture into the buttery bowl, and stir everything until you can’t spot any dry patches.
- Step 7:
- Cream your softened butter together with both kinds of sugar in a big bowl till it looks fluffy. Toss in eggs one at a time, then splash in vanilla, mixing after each.
- Step 8:
- In a separate bowl, stir your flour, baking soda, and salt together. Set this aside for a moment.
- Step 9:
- Flip your oven on to 350°F (175°C) and lay some parchment paper on a baking sheet to stop sticking.
- Keep cookies in a sealed container on the counter for about 4 days. If you made a bunch, stash extras in the freezer.
- Feeling fancy? Top ’em with vanilla ice cream or drizzle some melted chocolate on before eating.
- Double check no peanut butter cup is poking out before baking, so they won’t get messy in the oven.
- Swap out semisweet chips for milk or dark chocolate chips anytime you feel like changing up the taste.
Tips from Well-Known Chefs
- Alton Brown says chilling the dough about 30 minutes keeps the cookies nice and thick.
- Christina Tosi likes to grab the best vanilla you can find for a step-up in taste.
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