Peanut Butter Cup Cookies
Soft and decadent peanut butter cup cookies are stuffed with a Reese's center for a sweet and salty bite in under 30 minutes!
Servings: 18
Equipment
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 cup brown sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup butter, softened
- 2 eggs
- 1 (10.5-ounce) bag Mini Reese's peanut butter cups
Instructions
- Preheat oven to 350°F.
- Combine flour, baking soda, brown sugar, peanut butter, vanilla salt, granulated sugar, butter, and eggs in a bowl and mix on SLOW until well combined.
- Form dough into 1 - 1½ inch balls and place in greased mini muffin tin. Bake for 8-10 minutes.
- Once removed from oven, put an unwrapped peanut butter cup in the middle of each cookie and press lightly. Let cool before removing from pan. ENJOY!
Video
Notes
No muffin tin? If you don't have a mini muffin tin, make these on a parchment paper-lined baking sheet. The cookies will come out more like traditional round cookies than deep cookies.
Store. Place cooled cookies in a Ziploc bag on the counter for 3-4 days or in the freezer for up to 3 months.
Prep ahead of time. Store dough covered in the fridge for 1-2 days before baking. See How to Freeze Cookie Dough for tips.
Nutrition
Calories: 335kcal | Carbohydrates: 39g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 435mg | Potassium: 137mg | Fiber: 1g | Sugar: 24g | Vitamin A: 340IU | Calcium: 25mg | Iron: 1.2mg