- Average
- Average budget
Ingredients
- 1 large egg
- 3/4 cup Creamy Peanut Butter
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- pinch salt
- 12 rounded tsp Chocolate Peanut Butter Spread, frozen
Preparation
Step 1
Place jar of Chocolate Peanut Butter Spread in the freezer to chill for at least 2 hours, or overnight.
Step 2
Preheat oven to 350 F. Spray a muffin Ppan extremely well with cooking spray; set aside.
Step 3
In a large bowl, cream together the first 6 ingredients on medium-high speed until light and fluffy, about 5 minutes. Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
Step 4
Using a 1/4-cup measure, portion out the dough, into 12 equal-sized mounds. Dough is very soft, squishy, and the mounds look large. Roll each mound between your palms to create round, smooth globes, and set them on a plate or flat work surface.
Step 5
Remove Chocolate Peanut Butter Spread from freezer and using a 1-teaspoon measure, scoop out rounded teaspoons, and place one teaspoon of chocolate on top of each mound of dough.
Step 6
Gently push the chocolate peanut butter down into the dough mound, and use your fingers to carefully stretch up the sides of the dough to fully encase the Chocolate Peanut Butter. Make sure it's fully encased so it doesn't leak while baking.
Step 7
Place one mound in each of the cavities of the prepared pan. Bake for about 14 to 16 minutes, or until tops are just set; making sure not to overbake because cookies will continue to cook in pan while they cool. Allow cookies to cool in pan for about 15 to 20 minutes, or until firm enough to remove.