Sugar Cookie Family | Recipe Walk-through
Recipe Showcase: Ultimate Peanut Butter Cookies
This peanut butter cookie is the ultimate teaching recipe. It will not only showcase how to make a cookie from the sugar cookie family, but it will also teach you how to make filled cookies! The first step of this recipe is to create a peanut butter and butterscotch truffle that hardens in the fridge. Then you make the cookie dough by beating the butter, adding the wet ingredients, and adding the dry ingredients. Next, you shape the cookie dough into a flat disk and place the truffle in the center of the dough. Mold the disk around the truffle until there is no external hint as to what is hidden inside, then dip the ball of dough into a small bowl of sugar to decorate.
So while this example specifically examines peanut butter cookies, the methodology is almost exactly what you’d do for every other cookie in this category- even down to rolling the dough in sugar before baking.
- ¼ cup Creamy Peanut Butter
- 1 cup Butterscotch Chips
- ½ cup Unsalted Butter (soft)
- 1 cup Creamy Peanut Butter
- 1 cup Brown Sugar
- 1 Egg
- 1 tsp Vanilla
- 1 ⅔ cups Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ¼ cup Sugar (for rolling)
- Combine ingredients in a microwave safe bowl and heat in 30 second intervals until the chips are melted. Stir together until homogenous, then allow to cool, stirring every few minutes until consistency is thick enough to scoop. Scrape out 1/2 tablespoons of filling and roll into balls. Refrigerate until ready to use.
- Preheat the oven to 350 degrees.
- Beat the butter until smooth. Add the peanut butter and brown sugar, beating on high speed until the color lightens and fluffy. Beat in the egg and vanilla until well combined. Combine the dry ingredients together and beat on low until well combined.
- Scrape out roughly 1 tablespoon of dough and wrap the dough around the PB butterscotch truffle until completely covered. Gently flatten the cookie, then roll in sugar.
- Place on a cookie sheet and bake for 9-10 minutes, or until the cookie puffs up and the edges are set. Remove from the oven and allow to cool 10 minutes before transferring to a wire rack to cool. TIP: If you want to maximize the gooey filling, microwave cooled cookies for roughly 30 seconds before serving.
How’d this recipe come out for you? Leave a comment on this lesson’s post and let everybody know what you thought!
Recipe Card: (download above)