Description
You’re not seeing things. That’s a full sized peanut butter cup in the middle of that cookie. Why? Why not?
Ingredients
Scale
- 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