Peanut Butter Cup Cookies
These easy peanut butter cookies with a mini Reese's peanut butter cup in the center are the perfect cookie for parties and the holidays.
Servings 40 cookies
Calories 124kcal
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- 1 egg, at room temperature
- 2 tablespoon heavy cream, at room temperature
- 1 teaspoon vanilla extract
- 40 miniature chocolate peanut butter cups, unwrapped and frozen
Instructions
- Preheat oven to 375°F. In a small bowl, whisk together the flour, baking soda and salt.
- In large bowl or stand mixer, cream together the butter, brown sugar, granulated sugar and peanut butter until it's light and fluffy, about 3 minutes. Beat in the egg, heavy cream and vanilla extract. Mix in the flour until just combined.
- Shape the dough into 1 inch balls and place into an ungreased miniature muffin pan. Bake for 8 minutes. Remove from oven and immediately press in frozen peanut butter cup. Cool for 10 minutes before removing from pan and then let cool completely.
Notes
- Thick, non-natural creamy peanut butter is better for these cookies. Natural peanut butter makes the dough too oily.
- All refrigerated items should be at room temperature, which helps the cookies mix easily and cook evenly.
- Use a tbsp cookie scoop to get the same size cookies.
- Freeze the Reese's peanut butter cups for an hour before pressing into cookies so they don't melt.
Nutrition
Serving: 1cookie | Calories: 124kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 13mg | Sodium: 76mg | Potassium: 22mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 0mg | Calcium: 90mg | Iron: 0.4mg