Peanut butter cup cookies are homemade peanut butter cookies, baked in a mini muffin tin and stuffed with a mini Reese's peanut butter cup.
Ingredients
1 ½cupscreamy peanut butter
1cupgranulated sugar
½cuplight brown sugarpacked
½teaspoonbaking soda
2large eggsroom temperature
1teaspoonpure vanilla extract
¼teaspoonfine sea salt
34mini peanut butter cupsunwrapped
Instructions
Preheat the oven to 350° Fahrenheit.
In a large mixing bowl, combine the peanut butter, granulated sugar, light brown sugar, and baking soda. Mix in the eggs, the vanilla extract, and salt.
Use a medium cookie scoop to portion out equal scoops of batter and roll each scoop into a ball. Place 1 cookie dough ball into each cup of a mini muffin tin.
Bake the cookies for about 10 minutes, or until set and the tops are beginning to crack. When you remove the cookies from the oven immediately press a mini peanut butter cup into the center of each cookie.
Place the muffin tin on top of a wire cooling rack and allow the cookies to cool completely before carefully removing them from the pan.
Notes
Storage: Place the cookies in an airtight container and store at room temperature for up to 4 days. To freeze: Place baked and cooled cookies on a baking sheet and freeze for 1 hour before placing in a freezer bag or other freezer-safe container. The cookies will stay fresh in the freezer for up to 4 weeks. Thaw the cookies or eat them frozen! Or prep the dough ahead of time and freeze for up to 3 months. Then simply thaw, bake, and add your mini peanut butter cups.