20 June, 2018
Stuffed Peanut Butter Cookies
That’s right, you heard me. They’re peanut butter cookies, and they’re stuffed — WITH CHOCOLATE!
This cookie escapade started when I went over to my (soon to be) in-laws to discuss wedding plans and came home with a giant bag of chocolates. She wanted the candies to go away because she had bought too many, and it had been decided that I would be the one to take them home. Now, the last thing *I* need in this house is more chocolate. Not only is there a massive temptation to binge eat it (especially because it’s a variety pack), but my stomach can’t handle the amount of chocolate my brain thinks I can consume at once. Yeah, it’s a “me problem,” but it’s still a problem. So, I decided to make it less of a problem by giving it to someone else. My (soon to be) brother-by-right-of-conquest has his final exams coming up, which is a perfect excuse for me to bake him cookies.
Except there was one problem: I didn’t have enough peanut butter, and I didn’t realize that until I had already preheated the oven and started baking.
In case anyone else falls victim to the same peanut-butterless fate, just know that a half batch of these cookies makes about 27 cookies, which is a decent amount, though the last three cookies end up on a sheet all by themselves. Also, if you end up halving the batch, half of 3/4 cup is 1/4 cup +2 tablespoons. Save yourself the trip to Google.
Whether you make a whole batch or a half batch, these cookies will disappear in no time, so be sure to save the recipe to make it again!
1 cup Creamy peanut butter
3/4 cup Brown sugar, packed
1/2 cup White sugar
1 cup Butter
1 tsp Vanilla extract
2 1/2 cups Flour
1 tsp Baking soda
~24 Hershey’s Nuggets, halved
Preheat the oven to 350 degrees F and line a couple of baking sheets.
In a large bowl, cream together the peanut butter, sugars, and butter. Add the eggs in one at a time, followed by the vanilla extract. In another bowl, sift together the flour and baking soda before gradually adding it to the creamed mixture. Scoop out batter by the teaspoonful and form it into a ball around the pieces of chocolate, rolling the raw cookies in more granulated sugar if you wish. Place the cookies on the sheets about an inch apart and bake for 10-12 minutes.