Prep 25 mins
Cook 12 mins
These are a crispy, rich outragiously delicious cookies with a gooey middle!... or for a marbleized look, swirl the sticky part into the batter with a wooden spoon, if you prefer the gooey part distributed throughout the cookie. This is an amazing cookie recipe that every peanut butter lover should try! the gooey filling part of this recipe is made on a food processor. Yield is only estimated, depending on size of cookies. If you do not have any butter-flavour Crisco, then use 1/2 cup butter. Just a tip, you can freeze the remaining sweetened condensed milk for another time, but my advise is better prepare two recipes of these cookies, they won't last long LOL!...just prepare the same ingredients in two seperate bowls.
- 1⁄4 cup butter, softened (no subs!)
- 1⁄4 cup Butter Flavor Crisco
- 1 cup peanut butter
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar
- 3 teaspoons vanilla
- 2 eggs
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄8 teaspoon salt
- 2 1⁄2 cups flour
- 1⁄3-1⁄2 cup mini chocolate chip
- 2 cups chopped Reese's Peanut Butter cups
OOEY GOOEY FILLING
- 3⁄4 cup peanut butter
- 1⁄3 cup dark brown sugar
- 1⁄2 cup sweetened condensed milk
- 2 tablespoons corn syrup
- 1⁄4 cup confectioners' sugar
- 6 tablespoons butter
- Set oven to 350 degrees.
- Line cookie sheets with parchment paper or foil (lightly grease the foil).
- In a mixing bowl, cream the butter and shortenintg together for about 3 minutes.
- Add in peanut butter and sugars; blend well.
- Add in eggs and vanilla; beat for about 2 minutes until fluffy.
- Sift together flour, baking soda, baking powder and salt.
- Add/mix in the flour mixture to the creamed mixture.
- Mix in the chocolate chips and the chopped Reese's Cups.
- For the filling: in a food processor, combine all the filling ingredients, process for about 2-3 minutes to make a paste-like texture that holds together.
- Form the cookie dough into large round balls (about the size of a golf ball).
- Press down and make a indentation in the middle (enough to hold the filling).
- Spoon about 1 tablespoon of filling in the middle, and press down lightly with back of a spoon.
- You may also mix in the gooey filling into the cookie dough for a marbleized effect.
- Continue with the balance of the dough and filling.
- Bake for 12-15 minutes.
- Cool on baking sheet before removing to a wire rack.
Oh my word these are good. I can't believe these haven't been rated before. I ate half the batch by myself, and my son finished them off in one sitting. These are incredible with cold milk. Make these!