Step 1 of 11
Stuffed Peanut Butter Cookies
Line two baking sheets with silicone baking mats or parchment paper. Set aside. Chill peanut butter cups in the refrigerator.
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Step 2 of 11
Stuffed Peanut Butter Cookies
Place the butter, peanut butter, brown sugar, and granulated sugar in a medium mixing bowl. Use a mixer to beat on medium speed until well combined, about 1 minute.
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Step 3 of 11
Stuffed Peanut Butter Cookies
Add the egg and vanilla extract and continue to beat until smooth, about 30 seconds.
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Step 4 of 11
Stuffed Peanut Butter Cookies
Add the flour, cornstarch, baking soda, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
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Step 5 of 11
Stuffed Peanut Butter Cookies
Remove peanut butter cups from refrigerator.
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Step 6 of 11
Stuffed Peanut Butter Cookies
Divide the cookie dough into 12 balls, using roughly 3 tablespoons of dough for each. Gently press a ball into a 1/2-inch-thick disc in the palm of your hand. Place a peanut butter cup in the center of the disc, and enclose the dough around it. Place the dough ball on a small baking sheet or large plate. Repeat with the remaining cookie dough.
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Step 7 of 11
Stuffed Peanut Butter Cookies
Transfer the dough balls to the freezer for 10-15 minutes.
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Step 8 of 11
Stuffed Peanut Butter Cookies
Preheat the oven to 350°F.
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Step 9 of 11
Stuffed Peanut Butter Cookies
Remove the dough balls from the freezer and arrange on the prepared baking sheets, leaving 2-3 inches between the cookies. Bake the first baking sheet of cookies on middle rack of oven until puffy and golden brown at the edges, 15-16 minutes.
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Step 10 of 11
Stuffed Peanut Butter Cookies
Check to see that cookies are done. Remove from oven or add time as needed. Repeat the baking process with the second baking sheet.
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Step 11 of 11
Stuffed Peanut Butter Cookies
Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.