Using a cookie scoop or a rounded tablespoon, I portion the dough onto the prepared sheets, leaving about 2 inches between each mound. I gently press a few extra pieces of chopped candy onto the tops. I bake one sheet at a time in the center of the oven for about 10-12 minutes. The trick is to pull them out when the edges are set and lightly golden, but the centers still look puffy and soft. They will continue to cook on the hot baking sheet. I learned the hard way that waiting for them to look “done” in the oven leads to overbaked, crunchy cookies. I let them cool on the sheet for 5 full minutes—this allows them to set enough to move—before transferring them to a wire rack to cool completely. The smell is absolutely heavenly.
Pro Tips for Best Results
For the absolute best texture, I chill the dough for 30 minutes before scooping and baking. I tested this three different ways (baking immediately, chilling for 30 minutes, and chilling overnight), and the 30-minute chill was the sweet spot. It prevents excessive spreading, gives the cookies a slightly thicker, chewier center, and allows the flavors to meld.
To get those beautiful, gooey pockets of peanut butter cup, I roughly chop the candy so the pieces are a mix of sizes—some small bits that melt into the dough and a few larger chunks that stay distinct. Using a knife on a slightly frozen peanut butter cup makes chopping cleaner and less messy.
Rotate your baking sheet halfway through the baking time. My oven has a hot spot in the back, and I once ended up with one side of cookies more done than the other. Giving the pan a 180-degree turn at the 6-minute mark ensures they all bake evenly to that perfect golden color.(See the next page below to continue…)