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Peanut Butter Stuffed Cookies

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Ingredients

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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.

Find it online: https://minasbakery.com/peanut-chocolate-chip-cookies/