How did grandma monkey’s peanut butter cup blossom cookies come to be?
The first time I laid eyes on grandma monkey’s peanut butter cup blossom cookies was at a family Christmas at my husband’s grandma’s house. I soon came to know these cookies as a staple at Willis family holiday gatherings year after year and I partially blame them for gaining a couple of extra pounds every year at Christmas just in time to start the New Year 😉
Helen, or Grandma Monkey, as we lovingly refer to her, has since passed into the next life, but I think of her every year when I make these cookies at Christmastime. I’m so thankful for the sweet memories that food can bring flooding back. Isn’t it a strange and powerful thing? It’s one of the many reasons I’m so passionate about cooking. Legacies live on through recipes and can connect a family on deep levels through generations.
Why should I make grandma monkey’s peanut butter cup blossom cookies?
Let me answer that question annoyingly with more questions. Are these cookies exceedingly sweet? YES. Will you go into a sugar coma after approximately one? ALSO YES. Deliciously worth it? Um, ABSOLUTELY.
On the even brighter side, the cookie part of this cookie is only 3 ingredients and is the exact same as my 3 ingredient gluten free peanut butter cookies which means they are done SO FAST. 3 ingredients (not including the peanut butter cups themselves), 6 minutes tops to throw together, 10 minutes to bake, and 3 minutes to pop peanut butter cups in the tops of these babies.
Why would you share a family recipe?
Well, first of all, I asked my family for permission before posting 🙂 Secondly, I know grandma monkey wouldn’t be shy about sharing this recipe with you all. She was always so hospitable. If it was the first time you met her or the last, you were always treated like one of the family. I want to be like that.
So I’ll start with you. Right here, right now. Come on in, have a seat, and grab yourself a cookie!
Grandma Monkey’s Peanut Butter Cup Blossom Cookies
- Yield: 15–18 cookies 1x
Description
You’re not seeing things. That’s a full sized peanut butter cup in the middle of that cookie. Why? Why not?
Ingredients
- 1 Cup Peanut Butter (Peter Pan Original preferred – see notes)
- 1 Cup Confectioner’s sugar (icing/powdered sugar)
- 1 Egg, beaten
- 1 teaspoon vanilla (optional)
- 1/2 cup granulated sugar (placed into a small bowl for rolling cookies in)
- 16 full sized Reese’s cups
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Thoroughly mix 1 Cup Peter Pan peanut butter, 1 Cup confectioner’s sugar, 1 beaten egg, and 1 teaspoon vanilla extract.
- Using a cookie scoop or hands, scoop dough into 1 inch balls, roll in the granulated sugar, and flatten just slightly, spacing apart evenly on a cookie sheet.
- Bake for 10 minutes
- While the cookies are baking, fully unwrap all of your Reese’s Peanut Butter Cups
- While the cookies are still warm, firmly press a Reese’s into the center of each cookie. Allow the cookies to cool for 20 minutes (if you can stand it ;))
Notes
I have tested this recipe using different kinds of peanut butter, but Peter Pan strikes just the right formula for this one. Other peanut butters still make for a delicious cookie, but they end up more flat and crispy.
To make these cookies dairy free: Use dairy free peanut butter cups available at most grocery stores in the specialty section
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SBoehm
These are so delish!!! Thanks Liz for the recipe!
goodandwellglutenfree
Thank you so much for trying them Sooann!