Looking for the perfect cookie recipe is a lifelong quest. Such a simple dessert, and yet so many variations, tips, hacks, and family secrets revealed. I don’t mind spending my life searching for my own perfected recipes but since perfection is a tough goal, I’ll share a delicious blend of crunchy, salty, and sweet peanut chocolate chip cookies that check off all the checkboxes for me!
Chocolate and peanut butter is a well-loved dynamic duo. According to 2019 polls, Reese’s ranked as the number one favorite candy of Americans and most desired for Halloween. Is anyone surprised?
Pro tips
You’ve likely heard a lot of these classics but they’re worth repeating as they prove to make a difference.
- Separate the wet and dry ingredients. They should be mixed well with one another before combined together
- Do not overmix. Once the ingredients are combined together, you can fold them into one another to become a well-formed dough. This can be true to many delicate desserts.
- The butter should be soft. Either take it out early enough or microwave until softened.
- Avoid natural peanut butter or any peanut butter where the oil separates. I recommend your favorite brand’s creamy peanut butter option.
- I always recommend baking on a lighter cookie sheet and using parchment paper to give a stronger foundation.
- No oven is the same! Check your cookies from time to time and make sure you do not overbake for softer cookies.
- These are simple so grab the young ones and make these cookies a family affair!
- A bag of snack-sized Reese’s works perfectly for this recipe. However, when filming a video, I used the Easter edition Reese’s and simply cut them in half.
Peanut Butter Stuffed Cookies
Ingredients
1/2 cup(115g) butter
1/2 cup (90g) peanut butter
1/2 (100g) cups sugar
1/2 cup (100g) brown sugar
1 egg + 2 egg yolks
1 tsp vanilla
1 – 1/4 cup (150g) bread flour
1 (3.4oz) instant vanilla pudding (96g)
1/2 tsp baking soda
1/4 tsp salt
1 cup (140g) coarsely chopped peanuts
1/2 cup(95g) semisweet chocolate chips
1 bag (10.5oz) Reese’s peanut butter cups, snack size
Instructions
- Mix butter and peanut butter until soft.
- Add sugar, egg, yolks and vanilla.
- In a separate bowl whisk together dry ingredients- flour, instant pudding, baking soda, and salt.
- Add dry ingredients into wet ingredients, mix until dough forms.
- Fold in peanuts and chocolate chips.
- Refrigerate for 2 hours.
- Scoop the dough into your hands using a large ice cream scooper. Make an indent into the middle of each cookie and spread little to make it wide to place the Reese’s peanut butter cup and still have enough to pull over it and seal all around. A bag of snack-sized Reese’s works perfectly for this recipe. However, when filming a video, I used the Easter edition Reese’s and simply cut them in half.
- Place on a baking sheet lined with parchment paper.
- Bake at 375F for 12 -15 minutes.
