Peanut Butter Cup Cookies
Peanut butter cookies stuffed with miniature Reese’s cups are baked in a muffin tin to create these delicious and fun to eat sweet and salty treats.
Ingredients
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter I used Skippy
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg at room temp
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream or milk or half and half
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 36 mini Reese’s peanut butter cups unwrapped
Instructions
- Preheat the oven to 350°F/180°C, and grease a mini muffin pan with baking spray.
- In a large bowl, beat the butter with peanut butter, sugars, egg, vanilla extract, and milk or heavy cream.
- In a bowl, combine the dry ingredients (flour, baking soda, and salt). And add them to the wet ingredients. Mix until just combined.
- Divide into 25g or 1 tablespoon balls. Add to the muffin pan, 1 dough ball per muffin cup. Bake in the preheated oven for 8 minutes.
- Remove from the oven and immediately press one peanut butter cup into each cookie. Allow to cool completely then carefully remove from the pan.
Notes
Freeze the peanut butter cup cookies either before or after you bake them. After they are baked, you can freeze these cookies in an airtight container for up to 3 months. If you haven’t yet baked the dough, roll it into balls and freeze the cookie balls on a baking sheet. Then transfer to a freezer bag until you’re ready to bake them.
Nutrition
Calories: 152kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/peanut-butter-cup-cookies/