Imagine biting into a soft, cinnamon-sugar coated cookie and discovering a molten peanut butter cup hidden inside - pure dessert magic! These Peanut Butter Cup Stuffed Snickerdoodles are the ultimate treat that will make your taste buds dance and your friends go crazy. Perfect for those moments when you can't decide between a classic snickerdoodle and a chocolate-peanut butter candy, this recipe combines the best of both worlds in one irresistible cookie. Get ready to elevate your baking game and become the dessert hero of your household!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons cinnamon (for rolling)
- 12 mini peanut butter cups
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until well combined.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt to create the dry ingredient mixture.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- In a small bowl, mix 1/4 cup granulated sugar and cinnamon for the cookie coating.
- Take approximately 2 tablespoons of cookie dough and flatten it into a disc. Place an unwrapped mini peanut butter cup in the center.
- Carefully wrap the dough around the peanut butter cup, ensuring it is completely sealed and forms a ball.
- Roll the stuffed dough ball in the cinnamon-sugar mixture, coating it completely.
- Place the coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Keep your butter softened but not melted for the perfect cookie texture.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use mini peanut butter cups for the best stuffing-to-cookie ratio.
- Make sure to completely seal the peanut butter cup inside the dough to prevent leaking.
- Don't overbake - the cookies should look slightly underdone when you remove them from the oven.
- For extra indulgence, use high-quality chocolate peanut butter cups.
- Let cookies cool completely to allow the center to set properly.
- Store in an airtight container to maintain freshness and soft texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
