Get ready to indulge in the delightful combination of creamy peanut butter and rich milk chocolate in these delicious cookies! These Peanut Butter Cookies with a Milk Chocolate Center are soft, chewy, and undeniably tasty. Each cookie is perfectly baked and topped with either a milk chocolate square or a chocolate kiss, offering a perfect blend of sweet and salty happiness in every bite. Whether you’re baking for a special occasion, a holiday gathering, or simply satisfying a sweet craving, these cookies are bound to be a crowd-pleaser!

Why You’ll Love This Recipe

This recipe stands out because of its utterly delicious peanut butter flavor complemented by a creamy chocolate surprise within. It’s effortless to whip up, making it an excellent choice for sharing with family and friends. You can prepare these cookies ahead of time, ensuring a sweet treat is always on hand. Their soft, chewy texture coupled with the perfect flavor balance guarantees that they will be enjoyed by everyone who tries them!

The Recipe

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 24 milk chocolate squares (or chocolate kisses)

Step-by-Step Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Cream the butters and sugars: In a large mixing bowl, mix together the creamy peanut butter, softened unsalted butter, granulated sugar, and brown sugar. Beat these ingredients for about 2 to 3 minutes until the mixture is light and fluffy.
3. Add the egg and vanilla: Next, add the egg and vanilla extract to the batter, beating until everything is well combined.
4. Mix in the dry ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid over mixing.
5. Shape the cookies: Roll the dough into 1-inch balls and space them about 2 inches apart on the prepared baking sheet. Use the back of a fork to flatten each cookie slightly, creating that familiar crisscross pattern.
6. Bake the cookies: Place the cookies in the preheated oven and bake for 8 to 10 minutes, or until the edges are golden brown, but the centers remain soft.
7. Add the chocolate: Once removed from the oven, immediately press a milk chocolate square or a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
8. Serve and enjoy: After cooling, the chocolate will set to create a delectable creamy center. Enjoy these cookies with a glass of milk or as a sweet snack anytime!

Serving and Storage Tips

• Serving: These cookies are delightful when served slightly warm or at room temperature—your taste buds will thank you as the chocolate melts in your mouth!
• Storage: Keep any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them for up to 3 months and simply thaw before enjoying.

Helpful Notes

• For the best results, use butter and an egg that are at room temperature. This helps create a wonderfully smooth and creamy dough.
• If you’re using chocolate kisses, try freezing them for about 10 minutes before baking. This helps them maintain their shape better during baking.
• Feel free to swap out the milk chocolate for dark or white chocolate according to your preference—get creative!

FAQs

1. Can I use crunchy peanut butter?
Absolutely! Crunchy peanut butter will add a nice texture to your cookies and extra flavor with the bits of peanut.

2. Can I make the dough ahead of time?
Yes, you can refrigerate the cookie dough for up to 24 hours. Just let it come back to room temperature before shaping and baking.

3. How do I prevent the cookies from spreading too much?
Chilling the dough in the refrigerator for about 30 minutes before baking often helps the cookies maintain their shape.

4. Can I use other types of chocolate?
Certainly! Dark chocolate, white chocolate, or even mini peanut butter cups would be great alternatives—let your taste guide you!

5. How do I make sure the chocolate doesn’t melt too much?
That’s easy! Press the chocolate into each cookie right after they come out of the oven, then let them cool completely to allow the chocolate to set properly.