Peanut Butter Cup Stuffed Chocolate Cookies

Ingredients

For the cookies:

Ingredients, For the cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed gentle brown sugar
• 1 massive egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup peanut butter cups, chopped

For the peanut butter cup filling:

Ingredients, For the peanut butter cup filling:

– 1 cup creamy peanut butter

– half of cup powdered sugar

– 1/4 cup semisweet chocolate chips

– 2 tablespoons milk

– 1 teaspoon vanilla extract

Instructions

To make the cookies:

Preheat the oven to 375 levels F (190 degrees C). Line a baking sheet with parchment paper.

In a large bowl, cream together the butter, granulated sugar, and brown sugar till light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the moist ingredients, mixing until simply combined.

Unwrap the peanut butter cups. Shape the dough around each peanut butter cup, forming balls.

Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or till the edges of the cookies are golden brown and the facilities are set.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to chill utterly.

To make the peanut butter cup filling:

To make the peanut butter chocolate chip cookies butter cup filling:

1. In a big bowl, beat the butter and peanut butter until easy.

2. Add the sugar and beat till light and fluffy.

3. Stir in the vanilla extract.

4. Drop the filling by rounded teaspoons onto a baking sheet lined with parchment paper.

5. Freeze for no much less than 3 hours, or overnight.

To assemble the cookies:

To assemble the cookies:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Roll two pieces of dough into 1-inch (2.5-cm) balls.
4. Flatten one ball of dough right into a disc.
5. Place a peanut butter cup in the middle of the disc.
6. Place the opposite ball of dough on top of the peanut butter cup and flatten it into a disc.
7. Crimp the edges of the dough to seal.
8. Place the cookie on the prepared baking sheet.
9. Repeat with remaining dough and peanut butter cups.
10. Bake for 10-12 minutes, or until the edges are golden brown.