Peanut Butter Cup Cookies
If you’re a peanut butter fanatic (who isn’t, really?), and you’re on a quest for the perfect fusion of cookie magic and nutty delight, you’re in for a sweet ride. These cookies are like a peanut butter cup’s cooler, trendier cousin – they’ve got that classic combo we all love, but with an extra dash of homemade goodness.
Servings 36 cookies
Ingredients
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 36 mini peanut butter cups
Instructions
- Preheat the oven to 375 degrees. Get out two mini muffin trays.
- Remove the wrappers on the candies and place them into the freezer while you prep the rest of the recipe.
- Whisk together the flour, baking soda and salt in a medium sized bowl. Set aside for later.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Mix on low speed for 1 minute and slowly increase to medium speed. Continue to mix for about 1 minute more, or until light and fluffy.
- Add the peanut butter and stir until combined with the butter. Add the egg, vanilla, and milk. Stir for 1 to 2 minutes, or until mixed into the butter. Slowly add the dry ingredients and stir until the dough forms.
- Divide the dough between the two pans, filling each cup with about 2 tablespoons of dough. Bake for 9 minutes.
- Immediately after removing from the oven press a single Reese’s candy into the center of each cookie. Allow the cookies to cool completely.
- Once cooled, place the pan into the freezer for five minutes. The cookies should pop out with minimal effort.
Notes
Recipe adapted from Allrecipes