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Ingredients
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- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (8 oz) bag mini Reese's peanut butter cups
- 18 full-size Reese's peanut butter cups, unwrapped
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, mix flour, baking soda, and salt; set aside.
- Beat butter, peanut butter, granulated sugar, and brown sugar until fluffy.
- Add egg and vanilla to the mixture; mix until combined.
- Gradually mix in the dry ingredients until a thick dough forms.
- Fold in mini Reese’s cups by hand.
- Form dough into balls, flatten, and place on baking sheets.
- Bake for 10-12 minutes until edges are set.
- Press a full-sized Reese’s cup into the center of each cookie right after baking.
- Cool on baking sheets for 10 minutes before transferring to a wire rack.
Notes
Use room temperature butter and peanut butter for best results.
Avoid overbaking to keep cookies soft.
Cookies can be stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 10
- Sodium: 150
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
- Cholesterol: 20