Peanut Butter Cup Cookies
These peanut butter cup cookies are made with a soft, thick peanut butter cookie, rolled in sugar then topped with a Reese's peanut butter cup.
Ingredients
- 1 cup creamy peanut butter
- ½ cup granulated sugar , plus more for rolling
- 1 egg
- 12 miniature Reese's peanut butter cups
Instructions
- Preheat oven to 350°F. Line one baking sheet with parchment paper or a baking mat and set aside.
- Mix together 1 cup cream peanut butter, 1/2 cup sugar and 1 egg in a medium bowl. If the dough is too sticky, you can refrigerate for 10-20 minutes.
- Roll dough into 12 (1″) balls (I like to use a medium cookie scoop) and drop into the sugar. Roll in sugar and then place onto prepared baking sheet.
- Bake for 8-10 minutes, or until very lightly browned on the bottoms. Remove from oven and let rest on pan for 2 minutes.
- Place the peanut butter cups on top of the cookies while they're still warm. Then allow cookies to cool on a cooling rack.
Notes
Notes: if you don't want to add Reese's, simply press down with a fork creating a cross (or use the bottom of a cup).
Reese's: You can use miniature ones, or more recently I've been using the Reese's thins (loving the dark version). It spread out more on top of the cookie!
Storage: Store leftover cookies in covered container for up to 3 days. Freeze up to 3 months.
Nutrition
Calories: 200kcal, Carbohydrates: 16g, Protein: 7g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 129mg, Potassium: 169mg, Fiber: 2g, Sugar: 14g, Vitamin A: 24IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
