Soft-baked and super thick peanut butter cookies topped with
Reese's peanut butter cups. They're exactly like peanut butter blossoms but
with a peanut butter cup! This cookie dough requires 1 hour of chilling in the
refrigerator.
Ingredients:
- 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (103g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 3/4 cup (185g) creamy peanut butter1
- 1 large egg, at room temperature2
- 1 teaspoon pure vanilla extract
Topping
- 1/4 cup granulated sugar (for rolling, optional)
- 24 Reese's Miniature Peanut Butter Cups, unwrapped
Directions:
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla extract. Turn the mixer up to high and beat until light in color and smooth, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On low speed, slowly pour in the dry ingredients. Mix until combined.
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