Description
These oversized, bakery-style cookies feature a dense, buttery dough stuffed with a hidden molten creamy peanut butter center. Finished with a sparkling sugar crust and a delicate nutty drizzle, they offer a perfect balance of salt and sweetness in every massive bite.
Ingredients
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar, divided
- 3/4 cup brown sugar
- 1 3/4 cups creamy peanut butter, divided
- 2 large eggs
- 2 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (180°C) and prepare a baking sheet.
- In a stand mixer, cream together the softened salted butter, 1 cup of granulated sugar, and the brown sugar until pale and light.
- Add the eggs one at a time, followed by the vanilla extract and 1 cup of creamy peanut butter, mixing until smooth.
- Slowly add the flour, baking powder, and salt, mixing only until the white streaks disappear.
- Divide the dough into 10 equal portions using a 1/2 cup measuring cup.
- Roll each portion into a ball, then use your thumb to press a deep well into the center.
- Fill each pocket with 1/2 tablespoon of peanut butter and pinch the dough shut to encase the filling.
- Shape the stuffed balls into thick pucks and roll them in the remaining 1/2 cup of granulated sugar.
- Bake for 17 to 20 minutes until edges are set, then let them cool on the pan for 15 minutes to firm up.
- Warm the remaining 1/4 cup of peanut butter in a zip-top bag and drizzle it over the cookies before serving.
Notes
For the best results, ensure your eggs and butter are at room temperature to achieve the proper aeration during the creaming stage. If the dough becomes too sticky to handle while stuffing with the peanut butter center, simply chill it in the refrigerator for 10-15 minutes to firm up the fats.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American