Reese's Cup Cookies
My soft, chewy peanut butter cookies baked in a mini muffin pan, with a frozen Reese's cup pressed into the center while they're still hot.
Servings: 24 cookies
Ingredients
- ½ cup (113g) unsalted butter room temperature, 1 stick
- ½ cup (107g) brown sugar
- ⅓ cup (66g) granulated sugar
- ¾ cup (201g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180g) all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 10.5 oz bag Mini Reese’s Peanut Butter Cups
Instructions
- Unwrap the peanut butter cups, place in a bowl and put in the freezer. This helps them to maintain their shape once added to the hot cookies. Preheat the oven to 350ºF.10.5 oz bag Mini Reese’s Peanut Butter Cups
- In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.½ cup (113g) unsalted butter, ½ cup (107g) brown sugar, ⅓ cup (66g) granulated sugar
- Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.¾ cup (201g) creamy peanut butter, 1 large egg, 1 tsp vanilla extract
- Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.1 ½ cups (180g) all purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt
- Use a cookie scoop to form dough balls. Place the balls in an un-greased mini muffin pan. Bake for 8-10 minutes or until the cookie begins to turn golden.
- Remove the cookies from the oven and press a frozen mini peanut butter cup into the center of each cookie. Once the cookies are cool, I use a small spatula and go around the edge of the pan to help release them. Then use the spatula to pop them out.
Video
Notes
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.
To Store: Keep in an airtight container at room temperature for up to a week.
To Make Ahead: Press the dough into a ball, wrap it in plastic wrap, and refrigerate for 2 to 3 days.
To Freeze: Freeze baked cookies in a freezer safe bag or container for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 205kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 189mg | Potassium: 113mg | Fiber: 1g | Sugar: 14g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg