Description
Soft, chewy homemade cookies with a crisp edge, filled with a creamy peanut butter center and topped with a rich chocolate ganache. These sweet and salty treats are easy to make and freeze well.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (125g) creamy peanut butter
- 2 tablespoons butter, softened
- ½ cup (60g) confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 cup (170g) milk chocolate chips
- 2 tablespoons heavy cream
- Flaky sea salt, optional for sprinkling
Instructions
- Mix creamy peanut butter, 2 tablespoons softened butter, confectioners’ sugar, and ½ teaspoon vanilla extract in a small bowl until smooth.
- Roll the peanut butter mixture into 1-inch balls (about 12-15 balls) and freeze for 15-20 minutes until firm.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat 1 cup softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition, then add 2 teaspoons vanilla extract.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Add dry ingredients to the wet mixture on low speed and mix just until flour disappears.
- Fold in ½ cup milk chocolate chips by hand.
- Scoop 2 tablespoons of dough, flatten into a disc, place a frozen peanut butter ball in the center, and wrap dough around it to seal.
- Place dough balls on baking sheets 2 inches apart and press remaining chocolate chips onto the tops.
- Bake for 10-12 minutes until edges are set but centers are still soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt remaining ½ cup chocolate chips with heavy cream in 30-second intervals until smooth.
- Dip the top of each cooled cookie into the ganache and sprinkle with flaky sea salt if desired.
Notes
Ensure peanut butter centers are frozen before assembling to prevent leaking. Do not overbake; cookies continue to cook on the hot pan. Use real butter and vanilla extract for best flavor. For gluten-free version, use a 1:1 gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
Keywords: chocolate peanut butter cookies, homemade cookies, sweet and salty treats, peanut butter cup cookies, easy baking, dessert recipes