PB Cup Stuffed Peanut Butter Cookies

By srumbel

The secret is to not overbake them. Even one minute too long will change the texture. They should be super soft with a slight chewiness to them.

from eatcakefordinner

Ingredients

• 1/2 c. unsalted butter, room temp.
• 1/2 c. light brown sugar
• 1/4 c. sugar
• 3/4 c. creamy peanut butter
• 1 egg
• 1 tsp. vanilla
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/4 c. all-purpose flour
• 24-30 Reese's Peanut Butter Cup Miniatures
• 1/3 c. sugar, for rolling

Preparation

Step 1

Preheat oven to 350 degrees. Cream together butter, brown sugar and sugar until very light and fluffy. Add the peanut butter, then the egg and the vanilla. Beat until combined. Slowly add the baking soda, salt and flour. Mix until just combined. Do not overmix. Chill dough for at least 30 minutes. Scoop out about 1 1/2 Tablespoons of dough and flatten. Place one peanut butter cup in the center and form dough around the peanut butter cup. Roll into a ball and roll in sugar. Place on a lightly greased baking sheet. Repeat. Bake for 9-10 minutes. No longer. Yield: 24-30 cookies.

Jenn's Notes: All of the times I have made this recipe, I have let the dough sit in the refrigerator overnight