Description
Soft and chewy peanut butter cookies rolled in sugar, baked until golden, and topped with a melty mini Reese’s cup—a peanut butter lover’s dream!
Ingredients
Units
Scale
- :
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 36 mini Reese’s peanut butter cups (unwrapped and frozen for at least 30 minutes)
Instructions
- :
- Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Make the dough: In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until creamy. Mix in the egg, vanilla, and milk. Gradually add the dry ingredients and mix until combined.
- Shape the cookies: Scoop about 1 tablespoon of dough, roll into a ball, and coat with granulated sugar. Place on the baking sheet about 2 inches apart.
- Bake: Bake for 8-10 minutes, until the edges are set and lightly golden.
- Add Reese’s Cups: Immediately press a frozen mini Reese’s cup into the center of each cookie. The cookies will crack slightly—this is normal!
- Cool & serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- :
- Why freeze the Reese’s cups? This prevents them from melting too much when added to the hot cookies.
- Make-ahead tip: Cookie dough can be made ahead of time and frozen for up to 3 months.
- Storage: Store in an airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months.
Nutrition
- Calories: ~140
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg