Description
Soft peanut butter cookies rolled in sparkling sugar and topped with milk chocolate.
Ingredients
Scale
- 1/2 cup unsalted butter, softened (113 g)
- 3/4 cup conventional creamy peanut butter (190 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup packed light brown sugar (100 g)
- 1 large egg, room temperature
- 2 tbsp whole milk (30 ml)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour (210 g)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1/3 cup clear or festive sanding sugar, for rolling (67 g)
- 30 unwrapped milk chocolate drops, about 8 oz (226 g)
Instructions
- Heat the oven to 350°F (177°C). Line light-colored sheet pans with parchment.
- Beat the butter, peanut butter, granulated sugar, and brown sugar until creamy. Mix in the egg, milk, and vanilla.
- Whisk the flour, baking soda, and salt separately, then mix into the wet ingredients just until a soft dough forms.
- Portion the dough into 30 equal balls and roll each ball in sanding sugar. Space them 2 inches apart on the pans.
- Bake one pan at a time for 8-10 minutes, until puffed with set edges and soft centers.
- Immediately press one milk chocolate drop into each warm cookie. Let cool on the pan for 10 minutes before moving to a rack.
Notes
Use conventional creamy peanut butter for reliable texture. Unwrap the chocolate before baking and let it reset fully before stacking.