Peanut Butter Surprise Cookies
Peanut butter cookies stuffed with a miniature Reese's peanut butter cup! These thick & soft baked peanut butter cookies are full of peanut butter flavor with a candy surprise in the middle.
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 1 bag (12 oz) Reese's miniatures
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with silpat liner, parchment paper, or spray with cooking spray.
- Remove the foil and paper wrapper from each peanut butter cup and place in a bowl. Set aside.
- In a large bowl, or bowl of a stand mixer, beat together the butter, granulated sugar, brown sugar and peanut butter.
- Add in eggs and vanilla and beat well.
- Add in baking soda, salt and flour and combine until just incorporated.
- Take 2-3 tablespoons (about the size of a golf ball) and flatten it slightly in the palm of your hand. Place a Reese's miniature in the center and bring up the cookie dough around the Reese's to form a ball. Roll it in your hands to create a ball making sure the peanut butter cup is completely covered. Roll the dough ball in the 1/4 cup sugar to coat the outside of it and place it on the cookie sheet.
- Repeat with the remaining dough and place 12 to a cookie sheet. Bake for 8-10 minutes.
- Remove from the oven and let cool for 10 minutes on the cookie sheet. Remove to cooling rack to cool completely. These cookies are really good warm!
Notes
Use any Reese's miniature you want. They have a cookie crunch flavor, white chocolate Reese's, or the Reese's Pieces ones. Just make sure they are the small miniature size. The ones individually wrapped in the bag.
It's best to use regular peanut butter and not the natural stuff. The natural peanut butter is drier and tends to make baked goods dry when you use it. For best results, use regular peanut butter.
The recipe makes 3-4 dozen depending on how big or small you roll the cookies. I aim for the dough balls to be about the size of a golf ball.