Dark Chocolate Peanut Butter-Stuffed Cookies
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What's not to love about an all-cookie cookbook? Sally McKenney, of popular blog Sally's Baking Addiction, has a new collection of her favorite recipes out that will revolutionize your holiday baking season. These dark chocolate peanut butter-stuffed cookies will melt in your mouth. Savor and share!
Yep, these cookies are love at first bite. Three pieces of advice: (1) Have a paper towel nearby when you're assembling the cookies, as this is a sticky cookie dough — the result of all that cocoa powder and butter; (2) chilling the cookie dough is massively important; and (3) a tall glass of cold milk is required.
Sally Says: It goes without saying that these cookies taste phenomenal after cooling for just a few minutes, so feel free to enjoy them then. The peanut butter cup will be all melty, and the cookies will be ultrasoft. YUM.
- 1 cup all-purpose flour
- 2/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 16 Reese's Peanut Butter Cups Miniatures
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar, and beat on medium-high speed until creamed, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. Finally, beat in the milk. The dough will be soft and sticky.
- Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough, using about 1 tablespoon of dough for each cookie. Make a thumbprint in one of the dough balls, press a miniature peanut butter cup candy into the center, and top with another dough ball. Mold the dough around the edges of the peanut butter cup candy and roll it between your hands to ensure the candy is completely hidden inside. Repeat with remaining dough. Place the dough balls 3 inches apart on the cookie sheets.
- Bake for 12 to 13 minutes, or until the cookies begin to crack slightly at the top. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh in an airtight container at room temperature for up to 1 week.