How to Bake Peanut Butter Cup Cookies

by Brooke Hunter

Recipe from http://visualrecipes.com/recipe/peanut-butter-cup-cookies/

Supplies

  • 1 ¾ Cups All purpose flour
  • ½ Cups Butter
  • ½ Cups Brown sugar
  • 1 ½ Teaspoons Vanilla extract
  • ½ Teaspoons Salt
  • 1 Teaspoon Baking soda
  • ½ Cups Granulated sugar
  • 1 Egg
  • ½ Cups Peanut butter
  • 2 Tablespoons Milk
  • 40 mini Reece’s peanut butter cups (unwrapped)
  • Instructions

    Step 1

    Preheat your oven to 375º Fahrenheit. Place the unwrapped peanut butter cups into the freezer. This will allow them to harden up before you place them into the hot peanut butter cookies.

    Step 2

    Sift together the flour, baking soda and salt over a medium-sized bowl. This will help disperse the dry ingredients and break up any clumps.

    Step 3

    Use a fork or a whisk to evenly mix the ingredients together.

    Step 4

    Place the softened butter, sugars, and peanut butter into a large mixing bowl.

    Step 5

    If you have a stand mixer, attach the paddle attachment, and beat everything together until it is all creamed and fluffy.

    Step 6

    Add in the milk, vanilla, and egg.

    Step 7

    Continue beating until everything has become fully incorporated.

    Step 8

    Add the flour in a few batches, mixing well between each addition.

    Step 9

    Here is a picture of the finished peanut butter cookie dough.

    Step 10

    Roll the dough between your palms to make a ball. Place the balls of dough into an ungreased mini muffin pan.

    Step 11

    Place the mini muffin pan into the oven for 8 minutes. You do not want to cook them any longer than this, soft enough to be able to easily press the peanut butter cups into the cookie.

    Step 12

    Remove the Miniature Reese's Peanut Butter Cups and quickly press them into the center of the cookies until the top of the peanut butter cups are even with the tops of the cookies.

    Step 13

    Immediately place the mini muffin pan into the freezer for 5-10 minutes or until the peanut butter cups harden. When the chocolate no longer jiggles, remove the pan from the freezer.

    Step 14

    Once the chocolate has set, remove the mini muffin pan from the freezer. Gently apply pressure along the top rim of each cookie and rotate the cookie from side to side.

    Step 15

    Repeat until the remaining dough to bake the rest of the Reese's peanut butter cup cookies. We hope that you enjoyed this recipe. Please leave a comment and let us know how your cookies turned out!