Description
These easy Peanut Butter Cup Cookies are a modern classic. Start with a delicious peanut butter cookie dough, and then press an entire mini Reese's cup in each one right after baking. They're a delicious mixture of textures and flavors and just may be the perfect cookie for peanut butter lovers!
Ingredients
- cooking spray oil
- 1 ½ cups (180 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoons (96 grams) butter, softened to room temperature
- 1/2 cup (129 grams) creamy peanut butter
- 1/3 cup granulated sugar
- ½ cup brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 30-35 mini chocolate peanut butter cups, unwrapped
Instructions
- Preheat the oven to 375°F. Lightly grease a mini muffin pan with cooking spray and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, peanut butter, white sugar, and brown sugar until smooth and creamy, about 2 minutes.
- Add egg, vanilla, and milk. Beat to incorporate.
- Add dry ingredients and beat until just combined.
- Scoop out 1 tablespoon of dough and shape it into a ball. Place each into each tin of the mini muffin pan.
- Bake for 8 minutes. Then, remove from the oven and immediately press a mini peanut butter cup into each ball. Allow the cookies to cool, then carefully remove from the pan.
Notes
How to store: Store leftover cookies in an airtight container at room temperature to enjoy within 2 weeks. Refrigerate the cookies, and they'll last for up to 2 months.
How to freeze: Place any leftover cookies in a freezer-safe container and freeze for 2-3 months. Thaw in the fridge before serving. You can also freeze the cookies before baking, following the same steps. Just let the dough thaw in the fridge, then come to room temperature before baking like normal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American