Description
Big, chewy chocolate chip cookies stuffed with an entire peanut butter cup.
Ingredients
Scale
- 15 peanut butter cups
- 3/4 cup unsalted butter (168 grams) (softened)
- 3/4 cup brown sugar (150 grams) (light or dark)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour (281 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1¼ cup chocolate chips
Instructions
- Place the peanut butter cups in the freezer for easier handling.
- In a large bowl, beat together the butter, brown sugar and white sugar until creamy.
- Beat in the egg, additional egg yolk and vanilla extract.
- Turn off the mixer. Add in the flour, baking powder, baking soda, and salt. Stir the batter a few times by hand. Then starting with the mixer on a low speed, beat the ingredients together until combined.
- Turn off the mixer and stir in the chocolate chips.
- Cover the bowl and place in the fridge for at least 30 minutes.
- Unwrap the peanut butter cups if not already.
- Scoop about 1 to 1.5 tablespoons of cookie dough and flatten slightly creating a slight bowl shape. Then place an unwrapped peanut butter cup on top. Scoop a second 1 to 1.5 tablespoons of cookie dough and place overtop of the peanut butter cup. Flatten and pinch the dough around the edges of the peanut butter cup. Roll the dough into a ball shape.
- Place the dough balls on a plate with the peanut butter cup horizontal. Cover with food wrap and freeze for at least 2 hours, or place in a freezer bag and freeze for up to 2 months.
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or silicon baking mats.
- Place the frozen cookie dough balls on the lined cookie sheets, placing each cookie 3 inches apart and keeping the peanut butter cups horizontal.
- Bake 1 sheet at a time on the middle rack of the preheated oven. Bake for 11-14 minutes, or until the tops look just set.
- Remove from the oven. For perfectly round cookies, use a large biscuit cutter or a large mug to reshape the cookies gently.
Notes
- Keep the dough in the fridge if it gets too sticky.
- Store frozen cookie dough for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 390
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: Reeses Chocolate Chip Cookies