Buckeye Peanut Butter Cup Cookies

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Buckeye Peanut Butter Cup Cookies

Ingredients:

For the Cookies:

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


For the Filling:

¾ cup creamy peanut butter

¾ cup powdered sugar


Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.


2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.


3. 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.


4. In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.


5. In a small bowl, put some extra granulated sugar for rolling the cookies.


6. 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.


7. 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.


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(Recipe adapted from Big Flavors from a Tiny Kitchen)


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