Reeses Peanut Butter Cup Cookies
Servings: 36 cookies
Calories: 120cal
Equipment
- Hand mixer or stand mixer
Ingredients
- ½ cup unsalted butter softened at room temperature
- ½ cup creamy peanut butter such as Jif or Skippy
- ½ cup granulated white sugar
- ½ cup brown sugar packed
- 1 egg
- ½ teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 36 miniature Reeses peanut butter cups
Instructions
- Preheat the oven to 325 F and grease a mini-muffin pan.
- In a large mixing bowl beat together the butter, peanut butter, granulated white sugar, and brown sugar. Beat in egg and vanilla.
- In a separate bowl, mix the flour, baking soda, and salt. Gradually add the flour mixture to the sugar mixture.
- Use a cookie scoop to measure out 1-inch dough balls. Roll gently in your hands and add 1 ball to each muffin well.
- Bake in preheated oven for 11 minutes. Remove from oven and gently push a miniature Reeses cup into each cookie. Bake for another 4 minutes, or until light golden brown and the surface of the candies are beginning to melt.
- Remove from oven and allow to cool in the pan for 10 minutes. Remove from cups using a spoon and cool on wire racks.
Notes
- One 10.5 ounce family-sized bag should be enough for this recipe. They'd also be great with the white chocolate or dark chocolate mini peanut butter cups!
- Depending on how much dough you put into each mini muffin well will determine how many cookies you get from this recipe.
Nutrition
Serving: 1cookie | Calories: 120cal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 56mg | Fiber: 1g | Sugar: 9g | Vitamin A: 89IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 0.4mg
