Description
Delicious and easy-to-make peanut butter cookies topped with mini peanut butter cups.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 2 tablespoons creamy peanut butter
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 8 mini peanut butter cups
- Sprinkles (optional)
Instructions
- Preheat oven to 350F. Grease 8 cups in a mini muffin pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat together the butter, peanut butter, sugar, and brown sugar until smooth and creamy, about 2-3 minutes.
- Beat in the egg yolk and vanilla until incorporated.
- Gradually beat in the flour mixture.
- Scoop the dough into 1 tablespoon balls then place in the pan.
- Bake for 10-12 minutes or until golden brown and puffed.
- Immediately place a peanut butter cup in the center of each one, gently pushing down.
- Cool for 30 minutes then remove from the pan and cool completely.
- Store in an airtight container for up to 1 week.
- If adding sprinkles, let cool for 15 minutes, top with sprinkles, then cool another 15 minutes before removing.
Notes
- Store cookies in an airtight container for optimal freshness.
- These cookies can be made with various types of chocolate candies on top.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg