Step-by-step instructions
- Preheat the oven to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper for easy cleanup.
- Cream together 1 cup of creamy peanut butter, 1/2 cup softened unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar in a large mixing bowl until the mixture is light and fluffy. Don’t rush this—let the ingredients blend thoroughly.
- Beat in 1 large room-temperature egg until fully incorporated.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Gradually mix this dry ingredient blend into your creamy mixture, stirring gently until just combined.
- Prepare the cookies: Scoop out about 1 tablespoon of dough, flatten it in your palm, and make a well in the center. Add 1/2 teaspoon of that delicious filling peanut butter, then cover it with another tablespoon of dough. Seal the edges well and roll it into a smooth ball.
- Place each cookie ball onto the prepared baking sheet, spacing them about 2 inches apart. Gently press your chosen candy pieces onto the tops for added flair.
- Bake for 10-12 minutes, until the edges are set and slightly golden but avoid overbaking the centers as you want them to remain soft and gooey.
- Cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Best ways to enjoy it
The ideal way to savor these Peanut Butter Candy-Stuffed Cookies is warm, fresh from the oven, allowing those gooey centers to shine. Pair them with a glass of cold milk or serve them alongside a scoop of vanilla ice cream for an indulgent dessert experience. For a fun treat, try crumbling them over a bowl of yogurt or serving them with fresh fruit for a twist on your usual snacks.
How to store
To keep your Peanut Butter Candy-Stuffed Cookies fresh for days, store them in an airtight container at room temperature. If you want to keep them longer, consider freezing them. Simply flash freeze the cooled cookies on a baking sheet until firm, then transfer them to a freezer-safe bag, removing as much air as possible. For best quality, consume within three months. When you’re ready to enjoy, let them thaw at room temperature or give them a quick reheat in the microwave!
Helpful cooking tips
- Use room temperature ingredients: Let your butter and egg sit out before baking. This helps achieve a creamier texture when creaming your butter and sugars.
- Don’t skip the chilling: If you notice your dough is too soft to handle, refrigerate it for about 30 minutes before rolling.
- Experiment with fillings: Swap out the candy-coated chocolates for bits of toffee or chopped nuts for an alternative texture and flavor.
Creative twists
There are countless ways to play with this recipe! Consider:
- Flavor variations: Try using chunky peanut butter for added texture, or replace some of the peanut butter with almond or cashew butter for a unique taste.
- Add-ins: Toss in some chopped chocolate chips or a sprinkle of sea salt for an exciting contrast.
- Thematic toppings: Use holiday-themed candies like candy corn for Halloween or red and green M&Ms for Christmas.
Common questions
How long does it take to make these cookies?
You can whip up these cookies in about 30-40 minutes, from prep to the first warm bite.
Can I use crunchy peanut butter instead?
Absolutely! Crunchy peanut butter will give the cookies an extra dimension with bits of nuts throughout.
How should I store these cookies?
Store in an airtight container at room temperature for about a week. For longer storage, freeze them for up to three months.
Enjoy your baking and the delightful aroma of Peanut Butter Candy-Stuffed Cookies filling your kitchen!
