Reese's Peanut Butter Cup Cookies
Made in a mini muffin tin, these Reese’s Peanut Butter Cup Cookies are soft-baked, ultra thick, and loaded with peanut butter chocolate flavor for a dessert everyone will enjoy!
Servings: 40 cookies
Ingredients
- 1 ¾ cups all-purpose flour leveled
- 1/2 teaspoon baking soda
- ½ teaspoon kosher salt
- 8 Tablespoons unsalted butter room temperature
- 3/4 cup smooth peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 Tablespoon milk
- 1 teaspoon vanilla extract
- 40 mini peanut butter cups frozen
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease a mini muffin tin, and set aside.
- In a large bowl, sift together the flour, baking soda, and salt. Set aside.1 ¾ cups all-purpose flour, 1/2 teaspoon baking soda, ½ teaspoon kosher salt
- In a second bowl, cream the butter, peanut butter, granulated sugar, and brown sugar together. Add the egg, milk, vanilla, and cream again.8 Tablespoons unsalted butter, 3/4 cup smooth peanut butter, ½ cup granulated sugar, ½ cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1 Tablespoon milk
- Gently stir the flour mixture into the bowl of wet ingredients.
- Use a cookie scoop to roll the dough into 1-inch balls, and place them in the muffin tin.
- Bake 8 minutes or until the cookies are light brown and puffed.
- Remove from the oven, and immediately press a peanut butter cup into the center of each cookie, stopping roughly ⅔ of the way down.40 mini peanut butter cups
- Cool slightly in the pan before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
Serving: 1cookie | Calories: 127kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 91mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 80IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.5mg