Description
Reese’s Peanut Butter Cup Cookies deliver pure chocolate-peanut butter bliss with minimal effort. Chocolate lovers will savor rich Reese’s chunks nestled in buttery cookie dough, creating irresistible treats that promise sweet satisfaction in every delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 (11 ounces / 311 grams) bag mini Reese’s peanut butter cups
- 1½ cups (180 grams) flour
- 1 egg
Wet Ingredients:
- ½ cup (113 grams) butter, softened to room temperature
- ½ cup (128 grams) creamy peanut butter
- ½ cup (100 grams) sugar
- ½ cup (110 grams) brown sugar
- ½ teaspoon vanilla extract
Dry Ingredients:
- ¾ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and thoroughly coat mini muffin tins with non-stick cooking spray.
- In a spacious mixing bowl, combine softened butter, creamy peanut butter, granulated sugar, and brown sugar. Blend these ingredients until achieving a smooth, uniform consistency.
- Incorporate vanilla extract and egg into the mixture, whisking vigorously until completely integrated and the texture becomes light and fluffy.
- Gradually fold in all-purpose flour, baking powder, and salt, stirring gently until the dough forms a cohesive and slightly dense mixture.
- Delicately shape the dough into small, uniform spheres approximately 1 inch in diameter.
- Carefully place each dough ball into the prepared mini muffin cavities, ensuring even distribution.
- Slide the muffin tins into the preheated oven and bake for 8-10 minutes, watching for slight golden edges and a set appearance.
- While cookies are baking, unwrap Reese’s peanut butter cups, keeping them at room temperature.
- Immediately after removing the cookies from the oven, gently press a Reese’s peanut butter cup into the center of each warm cookie, ensuring it sits level with the cookie’s surface.
- Allow cookies to rest in the muffin tins for 3-4 minutes to stabilize their structure.
- Transfer cookies to wire cooling racks and permit them to cool completely, allowing the chocolate to set and the flavors to meld.
Notes
- Perfectly grease mini muffin pans to prevent sticking and ensure easy cookie removal.
- Cream butter and sugars thoroughly to create a smooth, consistent base for tender cookies.
- Press Reese’s cups immediately after baking while cookies are still warm to help chocolates melt slightly and adhere beautifully.
- Cool cookies in the pan briefly before transferring to prevent breaking delicate cookie structures.
- Room temperature ingredients help achieve smoother dough and more consistent baking results.
- Mini muffin tins create adorable, uniform cookie cups that cradle the chocolate perfectly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg