I admit it, I’m a peanut butter addict. While I prefer a spoonful right out of the jar, cookies are a nice alternative. These are chewy and the Resses nestled in the center melts into a silky chocolate disk that complements the divine sweet & salty bite of the cookie. The sugar coating crystallizes on the outside of the cookie and gives it that mouth-feel I love, each grain of sugar teasing your tongue to come back for more.
- 1/2 cup creamy peanut butter
- 4 tablespoons unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar, for rolling dough
- 36 mini dark chocolate Resses, chilled and unwrapped
- Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
- In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
- Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
- Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 4 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.