Peanut Butter Cup Cookie (aka deliciousness!)

Our family business moved locations today, so what better way to celebrate a move than with gooey chocolate peanut butter cup cookies? I found this mouth-watering recipe on a great site that my sister Hayley told me about a few months ago called Brown Eyed Baker. Just a warning that these cookies go fast! So if you don’t stash some away for your own well-being, you might come back to the kitchen and find nothing but crumbs leaving you to say “what the nell?!”

Ingredients:

For the cookie:

1½ cups all-purpose flour

½ cup unsweetened cocoa powder (I used sweetened because it was all I had and they tasted just as scrumptious!)

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, at room temperature

½ cup granulated sugar (plus more for rolling)

½ cup light brown sugar

¼ cup creamy peanut butter

1 egg

1 teaspoon vanilla extract

For the Filling:

¾ cup creamy peanut butter

¾ cup powdered sugar

Photo taken from Brown Eyed Baker

Directions:

 1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt; set aside.

3. With an electric mixer on medium speed, cream together the butter, sugars and peanut butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the speed to low, add the flour mixture and mix until combined.

4. In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.

5. In a small bowl, put some extra granulated sugar for rolling the cookies.

6. Use a cookie scoop (or heaping tablespoon) of cookie dough and flatten it with your hands. Take about 1 teaspoon of the peanut butter filling (or a small cookie scoop) and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll in the sugar. Place the cookies on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with the palm of your hand.

7. Bake for 7 to 9 minutes (I found that 8 minutes was the perfect amount of time). Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container at room temperature.