Stuffed Peanut Butter Cookies

1. 1

   Line a baking sheet with a silicone baking mat or parchment paper. Set aside. Chill peanut butter cups in the refrigerator.

2. 2

   Place the butter, peanut butter, brown sugar and granulated sugar in a medium bowl. Use a mixer to beat on medium speed for 1 minute or until well-combined.

3. 3

   Add the egg and vanilla extract and continue to beat for 30 seconds, until smooth.

4. 4

   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.

5. 5

   Remove peanut butter cups from refrigerator.

6. 6

   Divide the cookie dough into 12 balls, using roughly 3 Tbsp. 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. Return the cookie to the baking sheet. Repeat with the remaining cookie dough; spacing the balls at least 2-3 inches apart.

7. 7

   Transfer the baking sheet to the freezer for 10-15 minutes.

8. 8

   Pro tip: Freezer not large enough to fit a baking sheet? Place balls of cookie dough on a plate instead.

9. 9

   Preheat the oven to 350u00b0F.

10. 10

    Bake the cookies for 15-16 minutes on the middle rack of oven, until puffy and golden brown at the edges.

11. 11

    Check to see that cookies are done. Remove from oven or add time as needed.

12. 12

    Allow the cookies to rest on the sheets for 5-10 minutes and then transfer them to a wire rack to cool completely before serving.

* Per serving · 4 servings · Values may vary.