Peanut Butter Cup Cookies
Soft and chewy peanut butter cookie cups filled with a mini Reese’s for the perfect bite-sized dessert.
Equipment
- - Mini muffin tin
- Mixing bowls
- Electric mixer
- Cooling rack
Ingredients
- - 1 3/4 cups all-purpose flour
- - 1/2 teaspoon baking soda
- - 1/2 teaspoon salt
- - 1/2 cup unsalted butter softened
- - 1/2 cup granulated sugar
- - 1/2 cup packed brown sugar
- - 1/2 cup creamy peanut butter
- - 1 large egg
- - 1 teaspoon vanilla extract
- - 36 miniature Reese's Peanut Butter Cups unwrapped
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin pan or use paper liners.
- Mix flour, baking soda, and salt in a bowl.
- Cream butter and sugars in another bowl.
- Add peanut butter, egg, and vanilla; mix until smooth.
- Add dry ingredients gradually.
- Roll into 1-inch balls and place in muffin cups.
- Bake 8–10 minutes until golden.
- Press peanut butter cup into each cookie immediately after baking.
- Cool in pan, then transfer to wire rack.
Notes
- For extra flair, top with a drizzle of melted chocolate after baking.
- Cookies stay fresh in a sealed container for up to 5 days.
- Cookies stay fresh in a sealed container for up to 5 days.