Gooey Peanut Butter Chip Cookies
A chewy salted brown sugar cookie with peanut butter chips and a peanut butter fudge marshmallow center.
Ingredients
- 1 c salted butter kerrygold
- 1 c brown sugar packed
- 1 c sugar
- 2 eggs large
- 2 tsp vanilla
- 3 c flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 10 oz reese's peanut butter chips
- mini marshmallows
Peanut Butter Fudge Center
- 1/2 c smooth peanut butter
- 1/2 c powdered sugar
Instructions
- Preheat the oven to 375 degrees.
- Make the peanut butter fudge centers by combining peanut butter and powdered sugar and mixing until combined. Scoop a teaspoon of the fudge and create 20 balls. Set aside.
- Sift flour, baking soda, baking powder and salt together in a bowl. Set aside.
- To a stand mixer or using a handheld mixer, cream together softened butter, brown sugar and sugar. Mix for 2 minutes until fluffy.
- Add eggs and vanilla to the butter and sugar and mix until everything is well combined.
- Slowly add dry ingredients to the wet ingredients. Mix until combined.
- Add the peanut butter chips and fold into the dough by hand.
- Use a traditional size ice cream scoop with a lever that swipes the scoop clean to create the cookies.
- Use your thumbs to push the center of the cookie dough in and create a well.
- Drop one of the peanut butter fudge balls into the well followed by 6 mini marshmallows.
- Fold the dough up and around the fudge center and marshmallows. Grab a little more cookie dough if you need it, in order to close the hole.
- Place 6 cookies on a parchment lined sheet pan and bake in the center rack for 11 minutes.
- Cook one pan of cookies at a time in rounds until all the cookies are baked.
- Top with flakey salt right when they come out of the oven.
- Cool cookies on the sheet pans for 20 minutes. They will look puffy, oozy and underdone when they come out of the oven. Don't worry. The cooling sets the cookies.
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