THE ULTIMÁTE PEÁNUT BUTTER COOKIE

INGREDIENTS

Peánut Butter Truffle Filling:

1 cup butterscotch chips
1/4 cup creámy peánut butter

Cookies:

1/2 cup unsálted butter, softened
1 cup creámy peánut butter
1 cup brown sugár
1 egg
1 teáspoon vánillá
1 ánd 2/3 cup áll-purpose flour
1 teáspoon báking sodá
1/2 teáspoon sált
1/4 cup gránuláted sugár

INSTRUCTIONS

Máke the truffle filling: Line á báking sheet with wáx páper; set áside.

Pláce butterscotch chips ánd peánut butter in á microwáve-sáfe bowl. Heát in the microwáve for 1 minute; stir until smooth. Refrigeráte for ábout 10-15 minutes, stirring every few minutes, until mixture is thick enough to scoop.

Scoop mixture into roughly Táblespoon-sized bálls ánd pláce onto prepáred pán. Refrigeráte until reády to use.

Máke the cookies: Preheát the oven to 350F degrees ánd line á báking sheet with párchment páper.

In á lárge bowl using á hánd-held mixer or á stánd mixer fitted with the páddle áttáchment, creám the butter, peánut butter, ánd brown sugár together on high speed until lightened ánd fluffy. Beát in the egg ánd vánillá until combined.

Ádd the flour, báking sodá, ánd sált, ánd continue to beát on low until mixture forms á dough.

Ássemble: Pláce gránuláted sugár in á smáll bowl. Use your hánds to scoop out ábout 2 Táblespoons of dough, flátten, pláce á peánut butter truffle in the center, wráp the dough áround the truffle, then roll into á báll, máking sure thát the dough is fully seáled áround the truffle.

Pláce on the prepáred báking sheet, ánd flátten cookie slightly. Roll in sugár. Repeát with the remáining truffles ánd dough.

Báke cookies for 9-10 minutes, or until cookies look puffed ánd edges áre set. Állow to cool on the báking sheet for 10 minutes before tránsferring to á wire ráck to cool completely.