Peanut Butter Cup Stuffed Cookies
These peanut butter cup stuffed cookies are soft, chocolatey and full of fun. With a sweet peanut butter center hidden inside every bite, they’re sure to impress cookie lovers of all ages. They’re easy to make and even better to eat.
Servings: 24
Ingredients
- 2 ½ Cups all purpose flour
- 1 Pinch salt
- 1 Cup butter at room temperature
- 1 Teaspoon baking soda
- 1 Cup granulated sugar
- ½ Cup brown sugar
- 2 egg
- 1 Teaspoon vanilla extract
- ¾ Cup chocolate chips
- 24 Reese's peanut butter cups mini
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl mix flour and baking soda and set aside.
- Cream butter and sugar together until creamy with an electric mixer.
- Add eggs one at a time, beating in between. Add vanilla
- Add flour mixture ⅓ at a time, mixing as you add.
- Stir in chocolate chips.
- Drop small spoonfuls of dough onto baking sheet and press a Reese cup into middle.
- Top with another small spoonful of dough and close so Reese. Up is totally covered. Top with a few more chocolate chips if you like.
- Bake for 12 to 14 minutes until golden brown.
- Let cool 5 minutes before moving to a cooling rack.
Notes
Don’t skip chilling: If your dough is too soft, chill it briefly to make handling easier.
Seal the edges well: Fully cover the peanut butter cup to avoid leaks while baking.
Use mini cups: Regular-size ones won’t fit as neatly and may overflow.
Seal the edges well: Fully cover the peanut butter cup to avoid leaks while baking.
Use mini cups: Regular-size ones won’t fit as neatly and may overflow.
Nutrition
Calories: 215kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 137mg | Potassium: 97mg | Fiber: 1g | Sugar: 23g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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