Peanut Butter Cookie Bombs
By Lizzie on February 13, 2019
Hey my friends! Happy Valentine’s Day!! I have always loved this holiday for a very specific reason…it’s all about LOVE 🙂 Not as much who you love or how you love, but that it represents all kinds of love. And, of course the sweet treats that come along with it 🙂 To me, love is the most important thing in life, so no matter who you share this day with, I hope you celebrate this day with whomever or whatever makes you feel loved 🙂
My family is about to be together for my Mom’s upcoming birthday. My brother and sister in law who live in NYC, will be here and I love when they visit us in Florida. My brother is a peanut butter fanatic like me, so I decided to bake something with him in mind 🙂 I took my favorite peanut butter cookie recipe, added chocolate and peanut butter chips, used two scoops, and stuffed a giant peanut butter cup inside. Sounds pretty good, right? 🙂 You may need more baking time, give or take, when you make these. I always use a convection oven, and things tend to bake more quickly with this type of oven. Just make sure the cookies aren’t raw in the middle and look nicely browned on top! I know you will love these decadent cookies!! xo
Just some of the yummy ingredients that go into this recipe 🙂
Reeses Big Cups are indulgent all by themselves, so why not make them even more so? 🙂
I ate way more of this dough than I should have 🙂
Scoop one scoop of the dough and roll it into a ball.
Press the peanut butter cup into the dough
Place another scoop of dough on top and roll the whole thing into a ball. I know, I know..it’s HUGE 🙂
Place 6 balls of dough per baking sheet. Dot each ball of dough with additional chocolate chips
This is how fabulous they look after they’ve been baked.
Here’s a little tip, turn your chocolate chips upside down before you place them on top of the dough. They won’t burn this way.
How yummy do these look? Perfect for your valentine 🙂
1 cookie equals about 4 normal sized ones 🙂
Sometimes I just can’t help myself when it comes to making treats extra large 🙂
This is what the center looked like before I ate it 😉
Peanut Butter Cookie Bombs
Makes: 12 giant cookies Prep time: 30 minutes Bake time: 18 to 20 minutes
1 cup unsalted butter
1 cup creamy or crunchy peanut butter
1/2 cup Dixie Crystals Granulated Sugar
1 and 1/3 cups Dixie Crystals Light Brown Sugar
2 teaspoons best quality vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3 and 1/2 cups all purpose flour
2 cups semi sweet chocolate chips
2 cups peanut butter chips
1, 11 ounce bag of large milk chocolate chips, ( I used Ghiradelli)
12, Reeses Big Cups
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats and set aside.
In the bowl of your mixer, beat the butter and sugars until combined. Add in your peanut butter and combine. Add the eggs, vanilla, baking soda and salt and combine well. Slowly add in your flour until it is mixed completely, being careful not to over mix. Slowly add in the peanut butter and semi sweet chocolate chips and mix until they are all incorporated.
With a larger ice cream scoop, scoop one ball of the dough.
Flatten it with your hand.
Place the peanut butter cup in the middle and gently press down.
With another scoop of dough, place it on top of the peanut butter cup.
Roll this into one big ball, making sure to close the seams.
Place 6 balls of dough per baking sheet.
Dot each ball with about 12 of the large milk chocolate chips, placing them upside down. ( This will prevent them from burning on top). Yes, I learned this the hard way 🙂
Bake for 10 minutes then rotate the pan.
Bake for another 8 to 10 minutes, or until the cookies are lightly browned on top and no longer raw in the middle. They will still be very soft in the center. You may need more than 10 minutes, but do not over bake them. You don’t want them too brown on top.
Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
Keep them under a cake dome for a few days. If you know you aren’t serving them in a day or so, wrap each in wax paper and foil. You can certainly freeze these for up to a few months.