Ingredients
Equipment
Method
Baking Instructions
- Preheat the oven to 350°F (180°C).
- In the bowl of a stand mixer, cream together the butter, 1 cup of granulated sugar, and brown sugar.
- Scrape the sides of the bowl and add in the eggs, vanilla, and 1 cup of the peanut butter. Mix until well combined.
- Add the flour, salt, and baking powder to the bowl and mix until combined.
- Scoop the dough out using a 1/2 cup measuring cup to divide the dough evenly into 10 cookies.
- Roll the cookie dough into a ball and then use your thumb to create a pocket in the middle of the cookie dough.
- Spoon approximately 1/2 tbsp of creamy peanut butter into each pocket and then close the cookie dough around the peanut butter.
- Slightly flatten the cookie so it looks like a hockey puck. Repeat with remaining cookie dough.
- Roll and press the remaining 1/2 cup of sugar onto the outside of each of the cookies.
- Bake at 350°F (180°C) for 17-20 minutes.
- Allow the cookies to cool on the pan for 15 minutes.
- Once cooled, add the rest of the creamy peanut butter (about 1/4 cup) into a zip-top bag. Warm the peanut butter in your hand.
- Snip the corner of the bag and drizzle the warm peanut butter over the cookies in a circular motion. Repeat with all of the cookies.
Nutrition
Notes
Feel free to swap creamy peanut butter for crunchy or add chocolate chips for a twist.