Description
These Peanut Butter Cookies feature a delicious surprise center of creamy peanut butter and butterscotch filling. The combination of a soft, chewy cookie dough wrapped around a sweet, buttery filling creates a delightful texture and flavor contrast. Perfectly rolled in sugar for a slight crunch, these cookies bake up golden and inviting, ideal for peanut butter lovers seeking a homemade treat.
Ingredients
Scale
Peanut Butter Filling
- 1 cup creamy peanut butter
- 1 cup butterscotch chips
Cookie Dough
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
For Rolling
- ¼ cup granulated sugar
Instructions
- Prepare the Peanut Butter Filling: In a microwave-safe bowl, combine the creamy peanut butter and butterscotch chips. Heat in short intervals, stirring until the mixture is smooth and fully melted. Allow it to cool slightly, then refrigerate until firm enough to handle. Once chilled, scoop and roll the filling into small balls, then place them back in the refrigerator while you prepare the dough.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, peanut butter, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a portion of cookie dough and flatten it slightly in your hand. Place one chilled peanut butter filling ball in the center, then wrap the dough around it, sealing completely. Roll the dough into a smooth ball, then roll it in granulated sugar.
- Bake: Place the cookie dough balls onto the prepared baking sheet, leaving space between each one. Bake for 10–12 minutes, or until the edges are set and the tops look slightly puffed. The centers will remain soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Serve the cookies warm for a gooey center or let them cool completely for a chewy texture.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies freeze well: wrap them tightly and freeze for up to 2 months.
- If butterscotch chips are not available, white chocolate chips could be a substitute, but will alter flavor.
- Chilling the peanut butter filling balls is crucial to prevent melting during baking.
