Peanut Butter Cup Cookies

5 from 4 votes

Peanut Butter Cup Cookies are loaded with peanut butter and topped with a Miniature Reese's Peanut Butter Cup. Perfect for your holiday cookie platter.

Prep Time15

Cook Time9

Resting Time1

Total Time24

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 136kcal

Author: Amanda Smallwood

Ingredients

For the Cookies

1 ½ cups (195 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
¾ cups (150 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 cup peanut butter non-natural peanut butter is recommended
1 large egg + 1 yolk, at room temperature
1 ½ teaspoons vanilla extract

For the Top

36 Reese's Miniature Peanut Butter Cups, unwrapped I like the ones that also have Reese's Pieces in them...
⅛ cup granulated sugar

Instructions

Preheat oven to 350°. Line 36 mini muffin cups with paper liners.
In a small mixing bowl, combine the flour, baking soda and salt. Mix gently to combine.
In the bowl of your stand mixer or using a handheld mixer, cream together the butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
Add the peanut butter, egg, egg yolk and vanilla extract. Mix on low until well combined, 1-2 minutes.
Add in the dry ingredients and mix until combined.
Using your cookie scoop or two spoons measure about 1.5 tablespoons of cookie dough. Roll the dough in your hands so that you have a nice round ball. Dip the top half of the cookie dough into the extra granulated sugar. Place with the sugar side up into the baking cups.
Bake for 9-11 minutes. Remove from the oven and nestle a peanut butter cup into the top of each cookie. Allow to cool until the peanut butter cup is no longer melted. To speed up this process, you can transfer the cookies to the freezer for 15-20 minutes Transfer the cookies from the baking pans to a cooling rack or serving dish.
Cookies can be stored in an airtight container for 2-3 days.

Nutrition