Get the Recipe: Scoopable Peanut Butter Cookies
These scoopable peanut butter cookies are thick, soft, and full of melted chocolate. Each bite has creamy peanut butter flavor and a gooey center with a hidden peanut butter cup. Warm, rich, and perfect for sharing straight from the pan!
Ingredients
- 1 cup unsalted butter, room temperature
- 1 ½ cups coconut sugar or light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ¾ cups gluten free flour, see note
- ½ cup all natural creamy peanut butter
- 1 tsp baking soda
- ½ tsp sea salt
- 2 cups dark chocolate chips
- 6 peanut butter cups
Instructions
- First, add the butter and sugar to the bowl of a stand mixer. Beat until combined.
- Then, add in the eggs and vanilla. Stir until combined.
- Mix in the flour, peanut butter, baking soda, and salt. Stir together. The dough will be thick.
- Fold in the chocolate chips.
- Divide the batter into 6 huge balls of dough. Flatten each dough ball and place a peanut butter cup in the middle. Fold up the sides of each dough ball, fully enclosing the chocolate square.
- Place the 6 dough balls in an 8 inch round pan or pie plate.
- Place the pan in the freezer for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit.
- Bake for 18 to 21 minutes, or until the tops of the dough balls are just slightly golden brown. These will be gooey!
- Finally, remove from the oven and dig in!
Notes
- If you are not gluten free, feel free to use regular all purpose flour.
- You can use store bought or homemade peanut butter cups.
- The cookie dough will be very thick.
- The balls of cookie dough do not need to be perfectly shaped.
- The end result will be gooey!
- Store any leftovers in an airtight container for up to 3 days.
Calories: 402kcal, Carbohydrates: 42g, Protein: 7g, Fat: 34g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 316mg, Potassium: 105mg, Fiber: 6g, Sugar: 19g, Vitamin A: 517IU, Vitamin C: 0.03mg, Calcium: 39mg, Iron: 3mg