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Peanut Butter Cup Cookies

Delightful cookies filled with melted Reese's cups that combine creamy peanut butter and luscious chocolate for a sweet treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1/2 cup salted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Filling
  • 48 pieces Reese's peanut butter cups, unwrapped and frozen Freeze before using to prevent melting too quickly.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a 24 cup mini muffin pan with butter or nonstick spray.
  2. In a large bowl, beat together the softened butter, granulated sugar, brown sugar, and creamy peanut butter until fluffy.
  3. Add the egg and vanilla extract, stirring until well combined.
  4. Fold in the flour, baking soda, baking powder, and salt until just mixed.
  5. Roll the dough into 1-inch balls and place them in the muffin cups.
Baking
  1. Bake in the preheated oven for 8 to 10 minutes until the edges are golden and the centers are set.
  2. Remove from the oven and immediately press a frozen Reese's cup into the center of each cookie.
  3. Allow the cookies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to five days or frozen for up to two months. For extra flavor, mix creamy and chunky peanut butter or add a sprinkle of sea salt before baking.