Peanut Butter Cookies with Milk Chocolate Center

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Why You’ll Love This Recipe

This recipe is the perfect balance of flavors and textures, with the rich creaminess of peanut butter paired with the sweetness of milk chocolate. Not only are these cookies delicious, but they’re also simple to make! Whether you’re baking for a special occasion or just for yourself, these cookies will make everyone’s day a little sweeter. Plus, you can easily switch up the chocolate type or add your own twists to make them even more personal.

Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 24 milk chocolate squares (or chocolate kisses)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat together the peanut butter, unsalted butter, granulated sugar, and brown sugar until creamy and well-blended.
  3. Add the egg and vanilla extract, mixing until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, blending until a soft dough forms.
  6. Scoop out 1-inch balls of dough and place them onto the prepared baking sheet, about 2 inches apart.
  7. Press each dough ball down slightly with the back of a spoon to flatten.
  8. Bake for 8-10 minutes, or until the edges are set and golden.
  9. Remove from the oven and immediately press a milk chocolate square or chocolate kiss into the center of each cookie.
  10. Let the cookies cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.

Servings and Timing

  • Prep Time: 15 minutes
  • Cooking Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 24 cookies

Variations

  • Chocolate Choices: Feel free to swap the milk chocolate squares for dark chocolate or white chocolate for a unique twist.
  • Crunchy Peanut Butter: If you prefer a bit of texture in your cookies, swap creamy peanut butter for crunchy peanut butter.
  • Add-Ins: Try adding chopped peanuts, mini chocolate chips, or even a sprinkle of sea salt on top before baking for added flavor.

Storage/Reheating

  • Storage: Store the cookies in an airtight container at room temperature for up to 1 week. If you’d like them to last longer, you can freeze them for up to 3 months.
  • Reheating: To enjoy these cookies warm, simply place them in the microwave for 10-15 seconds to soften the chocolate center. Alternatively, you can reheat them in the oven at 300°F for 5 minutes.

FAQs

1. Can I use natural peanut butter for this recipe?

Natural peanut butter can be used, but it might result in a slightly different texture. The cookies may be a little less chewy since natural peanut butter often separates.

2. Can I make these cookies without chocolate?

Absolutely! If you’re not a fan of chocolate, you can skip the chocolate center and still enjoy delicious peanut butter cookies.

3. How can I make these cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

4. Can I double the recipe?

Yes, you can easily double the recipe if you want to make a larger batch. Just be sure to adjust the baking time slightly, depending on the size of your batches.

5. Can I freeze the cookie dough before baking?

Yes, you can freeze the dough! Scoop the dough into balls and place them on a baking sheet. Freeze until firm, then transfer to a freezer bag or container. When ready to bake, bake directly from the freezer, adding an extra minute or two to the baking time.

6. How do I make these cookies chewier?

For chewier cookies, slightly underbake them, leaving them in the oven for just a few minutes less. This will help retain a softer texture.

7. Can I use margarine instead of butter?

Yes, margarine can be used in place of butter, though it may slightly alter the taste and texture of the cookies.

8. How do I prevent the cookies from spreading too much?

Chill the dough in the refrigerator for 30 minutes before baking. This will help the cookies maintain their shape and prevent excessive spreading.

9. Can I use chocolate chips instead of squares or kisses?

Yes, you can use chocolate chips as an alternative, but keep in mind they might not create the same gooey, centered effect as the squares or kisses.

10. Can I make this recipe vegan?

To make this recipe vegan, substitute the egg with a flax egg and use a dairy-free butter and chocolate option.

Conclusion

These Peanut Butter Cookies with Milk Chocolate Centers are the ultimate combination of creamy, nutty peanut butter and sweet milk chocolate. They’re easy to make, delicious, and perfect for any occasion. Whether you bake them for yourself or share them with friends and family, these cookies are sure to be a hit!

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Peanut Butter Cookies with Milk Chocolate Center

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  • Author: Isabella
  • Total Time: 25 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
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Description

Peanut Butter Cookies with Milk Chocolate Center are the ultimate treat for chocolate and peanut butter lovers. Soft, chewy peanut butter cookies with a gooey milk chocolate square in the middle create the perfect flavor combination. Easy to make and customizable, this recipe is a crowd-pleaser for any occasion.

Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 24 milk chocolate squares (or chocolate kisses)

Instructions

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Beat together peanut butter, unsalted butter, granulated sugar, and brown sugar until creamy.
  • Add the egg and vanilla extract, and mix until combined.
  • In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
  • Scoop out 1-inch balls of dough, placing them on the prepared baking sheet about 2 inches apart. Flatten slightly with the back of a spoon.
  • Bake for 8-10 minutes or until edges are set and golden.
  • Immediately press a milk chocolate square or chocolate kiss into the center of each cookie. Let cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.

Notes

  • You can substitute milk chocolate with dark chocolate or white chocolate for a different twist.
  • Crunchy peanut butter can be used for added texture.
  • Customize by adding mini chocolate chips or chopped peanuts.
  • Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

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