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Peanut Butter Cookie Bombs

Irresistible Peanut Butter Cookie Bombs to Satisfy Cravings

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  • Author: Fatina
  • Total Time: 1 hour
  • Yield: 24 cookie bombs 1x
  • Diet: Vegetarian

Description

Delight in these irresistible Peanut Butter Cookie Bombs, featuring a buttery peanut butter cookie exterior loaded with chocolate and peanut butter chips, and a surprise peanut butter cup at the center. Crispy on the outside yet soft and gooey inside, these bomb-shaped treats are perfect for any peanut butter and chocolate lover.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup creamy or crunchy peanut butter
  • 1/2 cup granulated sugar
  • 1 1/3 cups light brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups semi-sweet chocolate chips
  • 2 cups peanut butter chips
  • 1 bag (11 oz) large milk chocolate chips (for topping)
  • 12 peanut butter cups (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. In a large mixing bowl or stand mixer, beat together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is smooth and well combined.
  3. Mix in the creamy or crunchy peanut butter until the batter becomes smooth and homogeneous, ensuring that the peanut butter is evenly incorporated.
  4. Add the eggs, vanilla extract, baking soda, and salt to the mixture. Beat well until everything is fully combined and the dough is slightly fluffy.
  5. Gradually add the all-purpose flour to the wet mixture, stirring or mixing just until combined. Avoid overmixing to keep the cookies tender.
  6. Gently fold in the semi-sweet chocolate chips and peanut butter chips ensuring they’re evenly distributed throughout the dough.
  7. Scoop a large portion of dough and flatten it in your hand. Press one peanut butter cup firmly into the center of this dough portion.
  8. Scoop another similar-sized portion of dough and place it on top of the peanut butter cup, then carefully roll both together into a ball, sealing the edges completely around the peanut butter cup to enclose it.
  9. Place up to 6 cookie bombs per prepared baking sheet, spacing them to allow for slight spreading. Dot the tops with large milk chocolate chips, pressing them upside down onto each cookie bomb.
  10. Bake in the preheated oven for 10 minutes, then rotate the pans to ensure even baking. Continue baking for an additional 8 to 10 minutes, or until the cookies are golden on the edges but still soft in the center.
  11. Remove from the oven and let the cookie bombs cool on the baking sheets for 10 minutes. Then transfer them carefully to wire racks to cool completely.
  12. Once cooled, store the cookie bombs in an airtight container at room temperature. For longer storage, wrap individually in plastic wrap or foil and freeze.

Notes

    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cookie bomb
    • Calories: 450
    • Sugar: 28 g
    • Sodium: 300 mg
    • Fat: 28 g
    • Saturated Fat: 10 g
    • Unsaturated Fat: 18 g
    • Trans Fat: 0 g
    • Carbohydrates: 43 g
    • Fiber: 2 g
    • Protein: 8 g
    • Cholesterol: 40 mg

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    Find it online: https://blanchef.com/peanut-butter-cookie-bombs/