Reese's peanut butter cup cookies are made with a soft, thick peanut butter cookie base and topped with a peanut butter cup!
Prep Time: 10 minutesminutes
Cook Time: 9 minutesminutes
Total Time: 19 minutesminutes
Servings: 12
Ingredients
1cupcreamy peanut butter
½cupgranulated sugar, plus more for rolling
1egg
12miniature Reese's peanut butter cups, or Reese's thins
Instructions
Preheat oven to 350°F. Line one baking sheet with parchment paper or a baking mat and set aside. Mix together the peanut butter, sugar and 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. Press down with a fork creating a cross (or use the bottom of a cup).
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
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.