Scoopable Peanut Butter Cookies
These Scoopable Peanut Butter Cookies are less like a traditional cookie and more like a cross between a deep-dish cookie and a molten brownie. Thick, soft, almost underbaked, with a hidden peanut butter cup center.
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 and slightly fluffy, about 2 minutes.
- Then, add in the eggs and vanilla. Stir until just combined. Do not overmix at this stage.
- Mix in the flour, peanut butter, baking soda, and salt. Stir together until a thick dough forms. The dough will be very thick and slightly tacky.
- Fold in the dark chocolate chips by hand using a spatula or wooden spoon. The chocolate should be evenly distributed.
- Divide the batter into 6 huge balls of dough. Each ball will be roughly the size of a tennis ball.
- Flatten each dough ball and place a peanut butter cup in the middle of the flattened disc. Fold up the sides of each dough ball, fully enclosing the chocolate square inside.
- Place the 6 filled dough balls into an 8-inch round pan or pie plate. They should touch slightly, creating a pull-apart effect.
- Place the pan in the freezer for 30 minutes. This step helps the cookies hold their shape while baking. After freezing, 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. Remember, these will be gooey in the center on purpose.
- Finally, remove from the oven and let them cool for about 5 minutes before digging in. The molten peanut butter cup center will be extremely hot, so be careful.