Inside Out Peanut Butter Cup Cookies
These Inside Out Peanut Butter Cup Cookies are soft peanut butter cookies stuffed with gooey chocolate centers for the ultimate indulgence. With flavors just like Reese’s or your favorite PB cup, they’re a delicious twist on classic chocolate peanut butter cup cookies.
Ingredients
- 1 cup butter salted, room temperature
- 1 cup brown sugar not packed
- 1½ cups sugar divided
- 1 cup peanut butter creamy
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 2¾ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 7.56 ounce Hershey bar giant bar, milk chocolate
Instructions
- Cream butter, brown sugar, and one cup sugar in a large mixing bowl for four minutes, pausing to scrape the side of the bowl a few times. Butter mixture should be light and fluffy when you're done.
- Add eggs and vanilla bean paste. Beat for one minute. Fold in peanut butter.
- Whisk together the flour, cornstarch, baking soda, and baking powder. Stir into the peanut butter mixture until combined.
- Cover the bowl of cookie dough with plastic wrap and place in the refrigerator while you prep the next steps. Chill for at least ten minutes.
- Prep a baking sheet with parchment paper. Set aside. Break the candy bar into segments along the break lines. Set aside. Place the remaining ½ cup sugar in a bowl and set it next to your work area.
- Remove dough from refrigerator. Using a 3-tablespoon cookie scoop, scoop a ball of dough into the palm of your hand. Press a piece of the chocolate bar into the center and fold the dough over it to completely cover it. Be sure to close all edges so the chocolate doesn’t leak through while baking.
- Roll cookie in the bowl of sugar and place close together on parchment paper on the baking sheet. When all the cookies have been rolled, cover with plastic wrap, and refrigerate for at least one hour. This step is important for maintaining the proper shape, size, and thickness of the cookies so don’t skip it!
- Preheat oven to 350°F (177°C). Remove cookie balls from the refrigerator and disperse them onto cookie sheets covered with parchment paper, leaving about 2 inches between cookies to allow for spreading. Bake cookies for 20-22 minutes or until cookies are just beginning to brown at the edges.
- Remove cookie sheets from the oven and allow cookies to cool on the baking sheets for 5 minutes. This is another important step in ensuring these oversized cookies cook through the center and still stay soft. Don’t skip it!
- Move cookies to a cooling rack to allow them to completely cool. They will continue to cook even at this phase so if you break a cookie open right away and feel it’s undercooked, wait another 30-60 minutes and try again. If you follow the suggested timeline, your cookies should be perfectly soft on the inside and firm on the outside.
Notes
If you don't have a cookie scoop, form the cookies into 2-inch balls before adding the chocolate.
Nutrition
Calories: 384kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 184mg | Potassium: 147mg | Fiber: 2g | Sugar: 33g | Vitamin A: 311IU | Calcium: 35mg | Iron: 2mg
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