Buckeye Peanut Butter Cup Cookies
A delightful combination of rich chocolate and creamy peanut butter, these cookies are a decadent treat that will satisfy your sweet cravings. The soft and chewy chocolate cookie dough envelops a sweet peanut butter center, creating a perfect balance of flavors. With a hint of sweetness from the sugar coating, these cookies are sure to be a hit with friends and family. Enjoy the comforting aroma wafting from your oven as you bake these irresistible treats.
— Constant Cookbook
Ingredients
- :
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar (plus more for rolling)
- ½ cup light brown sugar
- ¼ cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- :
- ¾ cup creamy peanut butter
- ¾ cup powdered sugar
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
- With an electric mixer on medium speed, cream together the butter, sugars and peanut butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the speed to low, add the flour mixture and mix until combined.
- In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.
- In a small bowl, put some extra granulated sugar for rolling the cookies.
- Use a medium cookie scoop (or heaping tablespoon) of cookie dough and flatten it with your hands. Take about 1 teaspoon of the peanut butter filling (or a small cookie scoop) and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll in the sugar. Place the cookies on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with the palm of your hand.
- Bake for 7 to 9 minutes. Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container at room temperature.
Cook Time
8M
Prep Time
PT30M
Yield
About 2 dozen cookies (depending on size)
Nutrition
- Calories: 180 kcal
- Carbohydrate Content: 21 g
- Protein Content: 4 g
- Fat Content: 9 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 16 mg
- Sodium Content: 101 mg
- Fiber Content: 1 g
- Sugar Content: 13 g
- Serving Size: 1 serving
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