Peanut Butter Cup Cookies
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4.6
114 reviews
Excellent
Peanut Butter Cup Cookies
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Peanut Butter Cup Cookies Recipe - Peanut butter cookies baked in a mini muffin pan with a mini Reese's cup in the middle; a holiday staple!
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Ingredients
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 48 miniature peanut butter cups unwrapped
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together the flour, baking soda and salt; set aside.
- Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed. Add the egg and vanilla and mix for another minute or so to combine. Reduce the mixer speed to low, add the dry ingredients, and mix until just combined. Give the dough a final mix with a rubber spatula to ensure all of the flour is incorporated.
- Shape the dough into 1-inch balls (about 2 teaspoons worth of dough) and place in the cups of a miniature muffin pan (keep the dough in balls - do not press into the pan).
- Bake for 8 to 10 minutes, or until light golden brown and slightly puffy. Remove from the oven and immediately press a miniature peanut butter cup in the middle of each cookie, pressing down so that the top of the peanut butter cup is even with the top of the cookie. Cool for at least 10 minutes before removing from the pans, and let cool completely. Store in an airtight container at room temperature for up to 1 week.
Notes
- Nutritional values are based on one serving
- Use a traditional peanut butter such as Jif or Skippy; natural-style peanut butters will be too oily for this recipe.
- A small cookie scoop will portion out the perfect amount of dough.
- If you don't have a mini muffin pan, you can make these on a traditional cookie sheet, however they will spread out when you press the peanut butter cup in the middle, so you will have less of a tassie-style cookie and more of a regular-size cookie.
- Don't overbake the cookies! You want them to look puffy and pale when you pull them from the oven; if they get golden brown, the peanut butter cup won't easily sink down into the cookie.
- Store the peanut butter cup cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
98kcal
(5%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
80mg
(3%)
Potassium
49mg
(1%)
Sugar
7g
(14%)
Vitamin A
70IU
(1%)
Calcium
10mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 80mg | 3% |
| Potassium | 49mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 70IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
114 reviews
Excellent
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