Equipment Needed
- Electric hand mixer or stand mixer
- Mixing bowls (medium and small)
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Tablespoon or medium cookie scoop
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. Then, in my medium bowl, I whisk together the flour, baking soda, and salt. This ensures my leavening and seasoning are evenly distributed, so I don’t get a bitter bite of baking soda in one cookie. In my large mixing bowl, I combine the softened butter, creamy peanut butter, granulated sugar, and brown sugar. I beat them together with my electric mixer on medium speed for a good 2-3 minutes. I watch for the mixture to become light, fluffy, and pale in color. This step incorporates air and is the secret to a tender, not dense, cookie texture.
Next, I add the room-temperature egg and vanilla extract to the butter mixture. I beat on medium speed just until they are fully incorporated, scraping down the sides of the bowl as needed. The mixture might look a little curdled at first, but it comes together smoothly. Then, with the mixer on low speed, I gradually add the dry ingredients. I add them in about three additions, mixing just until the flour disappears after each one. I stop the mixer when the last streak of flour is gone. The dough will be thick and soft, and it should pull away from the sides of the bowl. I avoid overmixing, which can lead to tough cookies.
Now, for the fun part: forming the cookies. I use a tablespoon or a medium cookie scoop to portion the dough. For each cookie, I take a scoop of dough and split it roughly in half. I flatten one half into a small disc in the palm of my hand. I place a mini peanut butter cup in the center, then I top it with the other half of the dough. I gently seal the edges, rolling it in my palms just enough to form a smooth ball that completely encases the candy. The goal is to have no peanut butter cup peeking through. I place the dough balls about 2 inches apart on my prepared baking sheets.(See the next page below to continue…)