Description
Delight in these irresistible Peanut Butter Cookie Cups, combining soft, chewy peanut butter cookie dough with the rich, melty goodness of Reese's Miniature Peanut Butter Cups nestled in the center. Perfect for peanut butter lovers looking for a quick and delicious treat!
Ingredients
Cookie Dough
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon table salt
- 1 teaspoon baking soda
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup golden brown sugar, firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Filling
- 48 Reese's Miniature Peanut Butter Cups, unwrapped and chilled in the refrigerator
Instructions
- Preheat Oven: Adjust the oven rack to the middle position and preheat your oven to 375°F (190°C) to ensure even baking.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, salt, and baking soda. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened butter, smooth peanut butter, granulated sugar, and brown sugar on medium speed until the mixture is well combined and fluffy.
- Add Wet Ingredients: Add the egg, vanilla extract, and milk to the butter and sugar mixture. Continue mixing until smooth, occasionally scraping down the sides to incorporate all ingredients evenly.
- Combine Wet and Dry: Lower the mixer speed and carefully add the flour mixture, mixing just until combined to avoid overworking the dough.
- Portion Cookie Dough: Using a small cookie scoop or measuring tablespoon, portion out approximately 1 tablespoon of cookie dough into each cavity of a mini muffin tin.
- Bake Cookies: Bake the cookies for 8-10 minutes, until they are lightly golden brown but still soft in the center.
- Add Peanut Butter Cups: Immediately after removing the cookies from the oven, press a chilled Reese's Miniature Peanut Butter Cup into the center of each cookie dough. The chocolate will melt slightly and then firm back up as it cools.
- Set and Remove: Allow the cookie cups to cool until the chocolate firms again. To speed this process up, you can place the muffin tins in the refrigerator or freezer. Once set, carefully remove each cookie cup from the mini tins.
Notes
- Keeping the peanut butter cups chilled before pressing them into the hot cookies helps them maintain shape and prevents excessive melting.
- Remove the cookies promptly from the muffin tins once cooled to avoid sticking.
- You can use either a stand mixer or hand mixer, but ensure the butter is softened for easier creaming.
- For a crunchier cookie, bake 1-2 minutes longer, but watch carefully to avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
