Video Tutorial
Drop what you’re doing right now and get your peanut butter ready. I like to use store-bought, thick-style peanut butter in this cookie recipe. I either use Jif Creamy or Skippy Natural (which is not oily). Basically any no-stir, non oily peanut butter will do. So you have your peanut butter ready? Great. Mix it up with some softened butter, brown sugar, white sugar, egg, and vanilla. Add some flour, baking soda, and salt. Chill this soft cookie dough for at least 1 hour. Chilling is mandatory—otherwise the cookie dough will spread all over your baking pan and drip all over the oven. Another plus to chilling the cookie dough? It intensifies the peanut butter flavor. Sort of like how banana bread’s flavor gets more intense over time. Same thing with the peanut butter in this cookie dough as it chills. That’s a good thing! Roll the cookie dough into balls—about 1 Tablespoon of dough per ball. Unwrap your Reese’s Peanut Butter Cups. I use the miniature peanut butter cups. Press a peanut butter cup inside of a cookie dough ball – sort of like a little nest or cradle. Top the peanut butter cup with another cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll it with your hands so the sides are smooth. Since that was all probably confusing, here is a visual. The peanut butter cookies don’t take very long at all to bake. About 10 minutes. They will be super soft when you remove them from the oven—that’s ok! You want that. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. That’s ok, too. Just press the cookies down a bit to flatten them out. Don’t they just look like regular peanut butter cookies? Little do innocent taste testers know… there’s a little peanut butter cup surprise inside! The Reese’s stuffed peanut butter cookies would be pretty darn good at this point, but they’re not quite ready for the party. They’re missing a little accessory. A peanut butter-chocolate drizzle accessory. To make the drizzle, simply combine some semi-sweet chocolate chips (or milk chocolate) with a bit of peanut butter. Melt it all together and drizzle. I use an empty condiment bottle for all of my drizzled baked goods. I bought it for $1 at Walmart. I’ve also seen these bottles at craft stores—or just use a condiment bottle you’ve emptied and washed out quite well. Now… drizzle away. Perfect! The chocolate/peanut butter drizzle will “set” after a few hours, making these cookies perfect for traveling. There really are no more words. Please. Go make these dreamy cookies now. For even more peanut butter + chocolate goodness, try my peanut butter stuffed brownies next!
