Peanut Butter Cup Cookies
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
25 mins
-
Cook Time
25 mins
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Additional Time
15 mins
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Total Time
35 mins
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Servings
48 cookies
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Calories
67 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Peanut Butter Cup Cookies
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This easy Peanut Butter Cup Cookies recipe features a soft, chewy peanut butter cookie stuffed with a melty-gooey miniature Reese's peanut butter cup. Finished with a sprinkle of flaky sea salt, this little PB & chocolate treat is impossible to resist!
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Ingredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar, lightly packed
- ½ cup creamy peanut butter (such as Jif)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon Morton kosher salt
- 48 Reese's miniature peanut butter cups, unwrapped
- 1 teaspoon Maldon sea salt flakes, optional for sprinkling over the top
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add peanut butter, egg, and vanilla extract. Mix to combine, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- With mixer on low speed, gradually add dry ingredients to the peanut butter mixture, until just combined.
- Transfer bowl of cookie dough to the fridge and chill for 15 minutes. While the cookie dough chills, preheat oven to 350℉ and lightly grease two miniature muffin pans with nonstick cooking spray.
- Scoop out 1-tablespoon sized portions and roll them into balls. Place one dough ball into each well of the mini muffin pans.
- Bake for 8-10 minutes, or until the edges are just golden brown but the cookies are still soft.
- Remove pans from oven and immediately press one miniature Reese’s cup into the center of each cookie. Garnish with a sprinkle of flaky sea salt while the cookies are warm, if desired.
- Allow cookies to cool completely in the pans and then transfer them to an airtight container.
Notes
- Store in an airtight container at room temperature for up to five days. Or freeze for up to 3 months.
- Store in an airtight container at room temperature for up to five days. Or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
67kcal
(3%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
9mg
(3%)
Sodium
55mg
(2%)
Potassium
28mg
(1%)
Fiber
0.2g
(1%)
Sugar
5g
(10%)
Vitamin A
64IU
(1%)
Calcium
9mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 55mg | 2% |
| Potassium | 28mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 64IU | 1% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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