Peanut Butter Cup Cookies
Adding peanut butter cups to cookies fuses two treats together effortlessly. Exceptional for the holiday season, this dessert comes together quickly, providing a delicious snack.
Servings: 24
Ingredients
- 8 tbsp (1 stick) unsalted butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ cup creamy peanut butter
- ½ tsp vanilla extract
- ¾ tsp baking soda
- ½ tsp kosher salt
- 1 ¼ cups all-purpose flour
- miniature peanut butter cups
Instructions
- Cream butter, granulated sugar, and brown sugar until light and fluffy.8 tbsp (1 stick) unsalted butter, ½ cup light brown sugar, ½ cup granulated sugar
- Add egg, peanut butter, and vanilla extract, mixing to incorporate after each addition.1 large egg, ½ cup creamy peanut butter, ½ tsp vanilla extract
- Sift flour, salt, and baking soda.½ tsp kosher salt, 1 ¼ cups all-purpose flour, ¾ tsp baking soda
- Add dry ingredients to creamed and mix thoroughly.
- Roll into small, 1-inch, balls. Place in miniature muffin tins and push the center down with fingers to create a "bowl" shape.
- Place in preheated 375°F oven for 8-10 minutes until lightly golden and puffed around the edges.
- Once baked, immediately place unwrapped peanut butter cup in the center of each cookie, pressing until level on top of the cookie.miniature peanut butter cups
- Let cool for at least 10 minutes in the pan, otherwise, the peanut butter cups and cookie may collapse and leak out.
- After 10 minutes, remove from pan and let cool on a rack.
- To finish the cookies, drizzle chocolate (semisweet or milk) over the top.
Video
Nutrition
Serving: 1cookie | Calories: 126kcal