Peanut Butter Cup Cookies (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup creamy peanut butter
03 -
1/2 cup granulated sugar
04 -
1/2 cup packed brown sugar
05 -
1 large egg
06 -
1 teaspoon vanilla extract
07 -
1 1/2 cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Filling
10 -
24 mini Reese’s peanut butter cups, unwrapped
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease or line a mini muffin tin with liners.
02 -
In a bowl, beat unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until creamy. Mix in the egg and vanilla extract until combined.
03 -
In another bowl, whisk together all-purpose flour, baking soda, and salt.
04 -
Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
05 -
Roll the dough into approximately 1-inch balls and place each into a mini muffin cup.
06 -
Bake for 8-10 minutes, until cookies are lightly golden but still soft.
07 -
Immediately after removing from the oven, press a mini Reese’s peanut butter cup into the center of each cookie.
08 -
Let cookies cool in the tin for 5 minutes, then transfer to a wire rack. Allow the chocolate to set before serving or enjoy warm.
# Notes:
01 -
For added texture, replace creamy peanut butter with crunchy peanut butter.
02 -
Drizzle with melted chocolate or sprinkle with crushed peanuts for a decorative touch.
03 -
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.