Ingredients
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ½ cup unsweetened cocoa powder (Hershey’s recommended)
- 1 teaspoon baking soda
- ¼ teaspoon table salt
Wet Ingredients
- ½ cup creamy peanut butter (Reese’s creamy peanut butter preferred)
- ½ cup salted butter, softened to room temperature
- ¾ cup dark brown sugar, packed
- 1 large egg, room temperature
- 1½ teaspoons pure vanilla extract
Fillings and Coatings
- 15 halved miniature peanut butter cups (Reese’s miniature peanut butter cups)
- ¼ cup granulated sugar
- ¾ cup powdered sugar, sifted
Instructions
- Mix Dry Ingredients: Sift together the flour, cocoa powder, baking soda, and salt into a medium-sized bowl to ensure even distribution and to remove lumps.
- Cream Peanut Butter and Butter: In a stand or medium mixing bowl, beat the creamy peanut butter and softened salted butter on medium-high speed for 1 to 1½ minutes until the mixture is smooth and well combined.
- Add Brown Sugar: Incorporate the packed dark brown sugar and continue mixing for another 1 to 1½ minutes to create a creamy, uniform batter.
- Incorporate Egg: Reduce mixer speed to medium-low and add the large egg. Beat just until the mixture is uniform with no visible yellow streaks, being careful not to overbeat.
- Add Vanilla: Mix in the pure vanilla extract on medium-low speed until fully incorporated and the batter is uniform in color.
- Mix in Dry Ingredients: Keeping the mixer on medium-low, add the sifted flour mixture in increments (approximately 1 cup at a time), mixing just until incorporated after each addition to avoid overmixing which can make cookies tough.
- Chill Dough: Cover the cookie dough and chill it in the refrigerator for 30 minutes to firm up and improve the texture of the final cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly sprayed heavy-duty aluminum foil.
- Prepare Sugars: Place the granulated sugar in a small bowl and the sifted powdered sugar in another small bowl or a quart-size ziplock bag for coating.
- Shape Cookies with Filling: Using a 1-tablespoon cookie scoop, portion the dough, roll each portion into a ball and slightly flatten it. Place one halved miniature peanut butter cup in the center, then fold the edges of dough over to enclose the candy and roll into a smooth ball. Arrange these filled cookie balls on one prepared baking sheet.
- Coat Cookies with Sugars: Roll each cookie dough ball first in granulated sugar, then roll it in powdered sugar until fully coated. Place coated balls on the second prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 8 to 10 minutes until the cookie surfaces are crackled but still soft. Check at around 9 minutes for ideal doneness, as ovens vary.
- Cool Cookies: Let the cookies rest on the baking sheet for 2 to 3 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Be careful not to overmix the dough after adding the flour to prevent tough cookies.
- Chilling the dough helps control spreading and enhances flavor and texture.
- Use room temperature eggs and softened butter for best mixing results.
- Adjust baking time slightly depending on your oven; cookies should be crackled on top but soft inside.
- Ensure peanut butter cups are halved evenly for consistent filling distribution.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
