Instructions
Whisk the flour, baking soda, and salt together in a medium
bowl. Set aside.
In a large bowl using a handheld mixer or stand mixer with
paddle attachment, cream the butter, brown sugar, and
granulated sugar together on medium speed until
combined. On low speed, beat in the peanut butter, egg,
and vanilla extract. Turn the mixer up to high and beat until
light in color and smooth, about 1-2 minutes. Scrape down
the sides and up the bottom of the bowl with a rubber
spatula as needed. On low speed, slowly pour in the dry
ingredients. Mix until combined.
Cover tightly and chill the cookie dough for at least 1 hour
and up to 3 days.
Preheat the oven to 350°F (177°C). Line two large baking
sheets with parchment paper or silicone baking mats.
(Always recommended for cookies.) Set aside.
Remove cookie dough from the refrigerator. Measure
cookies to be 1.5 Tablespoons each. I recommend this
medium cookie scoop. Pour extra 1/2 cup granulated
sugar for the topping in a bowl. Roll each cookie dough
ball in the granulated sugar and arrange 3 inches apart on
the baking sheets.
Bake for 11-13 minutes. Cookies will look very soft.
Remove from the oven and allow cookies to cool on the
baking sheet for 5 minutes. Working quickly, press 1
peanut butter cup into the center of each cookie. Quickly
transfer the cookies to a freezer-safe dish (I use a plate)
and freeze for 10-15 minutes or until the peanut butter cup
has set. Some of the peanut butter cups will melt
slightly—that’s ok.
Notes
Make Ahead Instructions: Cookies stay fresh covered at room
temperature for up to 1 week. You can make the cookie dough
and chill it in the refrigerator for up to 4 days. Allow to sit at
room temperature for 30 minutes, then continue with step 4.
Baked cookies with peanut butter cup on top freeze well for up
to 3 months. Unbaked cookie dough balls freeze well for up to
3 months. Bake frozen cookie dough balls for an extra minute,
no need to thaw. Read my tips and tricks on how to freeze
cookie dough.
Special Tools (affiliate links): Glass Mixing Bowl | Whisk |
Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone
Baking Mats or Parchment Paper | Medium Cookie Scoop
Why Room Temperature Ingredients? Room temperature egg
is best for cookies. General rule of thumb: when using warm
or room temperature butter, I recommend room temperature
egg as well. To bring egg to room temperature quickly, simply
place in a cup of warm water for 5 minutes.
Peanut Butter: Thick, non-natural creamy peanut butter is best
but if using natural style, make sure the peanut butter is thick
and not oily in the slightest.
Double Batches: This recipe can easily be doubled or tripled
by doubling or tripling each ingredient. Chill for at least 90
minutes if doubling or tripling.
Be sure to check out my top 5 cookie baking tips AND these
are my 10 must-
