Peanut Butter Cup Cookies
Ingredients
- ½ cup unsalted butter (113 grams, room temperature (1 stick))
- ½ cup creamy peanut butter (135 grams, Jif recommended)
- ½ cup dark brown sugar (107 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg (50 grams, room temperature)
- ½ teaspoon pure vanilla extract (2 grams)
- 1½ cups all-purpose flour (180 grams)
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 7.6 ounces Reeses Miniature Peanut Butter Cups (215 grams (1 package))
Instructions
- 1
Preheat oven to 375°F. Spray mini muffin tin(s) with nonstick spray. Set aside.
- 2
Beat
- 3
Using a hand mixer, beat the butter and peanut butter until totally combined.
- 4
Cream
- 5
Add both sugars and cream together for 3 minutes.
3 min - 6
Mix
- 7
Add egg and mix until well combined.
- 8
Blend
- 9
Add vanilla and blend.
- 10
Combine
- 11
In a medium bowl, combine the flour, baking soda, and salt.
- 12
Add the flour mixture to the butter mixture.
- 13
Incorporate
- 14
Mix just until the flour mixture is well incorporated, but do not over-mix.
- 15
Roll into 1-inch balls and place one in each mini-muffin cup.
- 16
Bake 8½-10 minutes, just until they start turning a little darker brown.
10 min - 17
Press
- 18
Remove from the oven and press one peanut butter cup into the middle of each muffin.
- 19
Cool
- 20
Let cool and set for 2 minutes, then remove carefully (I use a thin table knife) and place on a cooling rack. If the cookies fall apart when trying to remove from the pan, wait another minute and they should come out okay.)
2 min
Nutrition
Per serving (based on 24 servings)
