Is there really anything more glorious than the smell of baked goods in your home? I think my all time favorite is freshly baked bread smell, but cookies are probably my second.
My chocolate chip cookies are a staple in our house and we aren’t shy about how fast we eat them. Peanut butter cookies are a favorite for my son Judah though, and I usually have him in mind when I make these.
There are a lot of recipes out there for this type of cookie – the kind with the mini Reese cup in the center, but I have made these so many times I have played with the ingredients to get it just the way I like em’. I will note here that the baking time on these little friends is pretty short, and that’s on purpose. I like my cookies juuuuust barely baked. I want them cooked through of course, but there’s something about the inside of this particular cookie that gives it a super soft chew and if you over bake them, it will be more dry and cakey. I don’t do dry and cakey.
So if you are in the market for a super yummy, creamy dreamy, peanut buttery, chocolate filled cookie, here’s your answer!
1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter (1 stick), softened
1/2 cup brown sugar
1/2 cup peanut butter
1 large egg
1 teaspoon pure vanilla
3 teaspoons whole milk
Approx 40 mini Reese Peanut Butter cups
(Note: I do not use white sugar in this recipe as the cookie is sweet enough on it’s own, but if you prefer the dough on the sweeter side, I would suggest adding in 1/2 cup of white sugar to the ingredients.)
Preheat oven to 375 degrees. Stir together the flour, salt and baking soda in a large mixing bowl and set aside.
In another bowl, use a hand mixer to whip the butter, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk and beat again until smooth.
Add the dry mixture to the wet and use a wooden spoon to incorporate until just combined.
Using a small cookie scoop, drop 30-40 (depending on the size you have) balls of dough onto a cookie sheet. Bake at 375 degrees for about 8 minutes. Remove the cookie sheet from oven and immediately press a mini peanut butter cup into each ball. Let the cookies set on the pan for 2-3 minutes before removing to a cooling rack to cool completely and have the chocolate harden.
Here’s how they turn out:
Get your dry ingredients mixed together in a large mixing bowl.
Then in a separate bowl, the butter, brown sugar and peanut butter. I just wanted to note here that I am so thankful that none of the three of us have any allergies to nuts or certain foods. I want you to know that if you, or your children suffer from a nut allergy and can’t have peanut butter in your home, then you have my full sympathy and my heart hurts for you. Here’s to all the Mama’s who make the effort to make massive life changes in cooking for the sake of their family’s needs. My hat is off to you!
Go in with a hand blender and get that nice and fluffy and whippy. And do it quickly because there’s little hands just waiting….and not very patiently….to lick those whisks!
But before you lick anything, add in your milk, vanilla and egg, and then whip it up again.
It should look about like this once it’s all smooth and mixed. Now you can pop off those whisk attachments and go nuts!
Take this wet mixture and pour it into your dry mix bowl. With a wooden spoon, start to gently fold it together until just combined.
About halfway through you might feel like the mixture is too dry and crumbly, but give it time and a little elbow grease. It will come together!
It should end up looking about like this.
If you are a fan of child labor, then find your cutest little kiddo and put them to work. I use a small cookie scoop for almost every cookie I make, and this is no exception. Line them up on a non stick baking sheet. Or, have your child do it anyway….
I mean come on. Look at the precision and concentration. It’s never too early to teach your children anything. It’s sometimes a lesson in patience for me to let Judah do these things when I just want to get it done, but I’m always glad that I let him in the end.
I will also say here that when I make cookies, I just drop em on the pan and leave them. I don’t roll them perfectly into balls or press them down or do anything fancy. If you are more fancy with your cookie making, you might want to do that.
Once your baking sheet is full, pop it into the oven for 8 minutes and they should come out looking like this. Just puffed up a little bit, and just barely golden and set. These are just baked through and extremely soft and delicate still.
Have a plate full of your mini Reese cups ready……hopefully your child hasn’t eaten half of them while you weren’t looking like mine did!
With the cookies still on the baking sheet, and still hot from the oven, press a chocolate into the center of each cookie. Be very gentle and just tap it in slowly. These cookies are so delicate while they are still warm and can break and crack if you are too fast or forceful. But if a 4 year old can do it, so can you!
After about 15 seconds the chocolates will start to melt into the cookie and the two will become one. Just as it should be.
After the chocolates are all in, you should be good to use a spatula and transfer the cookies to a cooling rack. It might take an hour or two for the chocolate to cool down again and get hard.
They look a little rustic, but I actually think they look like a peanut butter cookie should. Mouthwatering. These are so soft and the inside has a slight chew to it. Using a small cookie scoop I typically get 40 small cookies out of this recipe. They are small and bite sized that way, so you don’t feel so guilty about eating them. Or 6 at once. Whatever. I am not one to judge.
I have made these hundreds of times I think. They make the perfect dessert for kids functions, and I have yet to meet an adult who didn’t like them. It’s a super simple recipe and with a short bake time, you can have these done in no time at all.
Store them in an airtight container for up to a week or they also freeze very well.
Make your own cookies. Your house will smell divine, your family will love it, and your thighs will scream in horror, but we all need to live a little. A tiny little cookie never hurt anyone.
– The Homesteaders Wife