🍪 Triple Reese’s Peanut Butter Cookies 🍪
Ingredients:
For the Cookie Dough:
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup (1 stick) unsalted butter, softened
½ cup creamy peanut butter
⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
For the Filling & Finishing:
12 mini peanut butter cups, unwrapped
½ cup semi-sweet chocolate chips
1 teaspoon coconut oil or vegetable shortening
Instructions:
Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt until well blended. Set this mixture aside.
Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes, until the mixture is pale and fluffy.
Incorporate Egg and Vanilla: Scrape down the sides of the bowl. Add the egg and vanilla extract, and mix on medium speed until fully combined.
Form the Dough: Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until no dry streaks remain. Be careful not to overmix.
Assemble the Cookies: Scoop the dough into 24 portions, rolling each into a smooth ball. For each cookie, flatten one dough ball slightly and place an unwrapped mini peanut butter cup in the center. Top with a second dough ball and gently press and seal the edges around the peanut butter cup, ensuring it is completely enclosed.
Bake to Perfection: Place the sealed dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, or until the edges are lightly golden and the centers appear set.
Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Add the Chocolate Drizzle: Once the cookies are fully cooled, combine the chocolate chips and coconut oil in a small, microwave-safe bowl. Heat in 20-second intervals, stirring between each, until melted and smooth. Drizzle the chocolate over the cookies using a fork or a small piping bag. Let the drizzle set completely before serving or storing.