Description
Decadent cookies filled with creamy peanut butter and topped with mini peanut butter cups, perfect for any peanut butter lover.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (125g) creamy peanut butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 24 mini peanut butter cups, unwrapped (Reese’s recommended)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract until well combined.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- Form and Bake the Cookies: Scoop 1 tablespoon of dough and roll it into a ball. Place each dough ball into the greased mini muffin tin. Bake for 8-10 minutes, or until the edges are lightly golden and the tops are just set.
- Add the Peanut Butter Cups: Remove the muffin tin from the oven and immediately press one mini peanut butter cup into the center of each cookie while still warm. Let the cookies cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
Store these cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg