Peanut Butter Cup Cookies
These peanut butter cup cookies are a super fun twist on peanut butter blossoms. Instead of using regular Hershey's kisses, we use mini Reese's cups for that extra burst of peanut butter goodness.
Servings: 29 cookies
Calories: 139kcal
Ingredients
- ½ cup unsalted butter
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 large egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Topping
- ¼ cup white sugar
- 29 mini Reese’s Peanut Butter Cups
Instructions
- Preheat your oven to 375 degrees F and spray your muffin tin with cooking spray.
- Beat together the butter, peanut butter, and sugars.
- Add in the vanilla, milk, and eggs, and beat again.
- Stir in the flour, baking soda, and salt.
- Once the dough is formed, use a cookie scoop to scoop out your dough, roll it into a ball, and then roll it in a bowl with the ‘topping’ sugar until all balls are coated with sugar.
- Place each ball into your muffin tin and gently press them down into the muffin tin with the back of a measuring spoon and bake for 10-12 minutes or until slightly golden.
- While the cookies are baking, unwrap the mini peanut butter cups.
- As soon as you remove the cookies from the oven, place a mini peanut butter cup into each one, pressing down gently.
- Allow to cool and enjoy!
Notes
- These cookies store well in the fridge for 3-4 days or at room temperature for up to a week.
- It’s best to store at room temperature as the peanut butter cups harden in the fridge and the cookie hardens.
Nutrition
Serving: 1 | Calories: 139kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 118mg | Fiber: 1g | Sugar: 10g