Peanut Butter Cup Cookies

From Hershey’s
Makes 8 cookies

Get double the REESE’S Peanut Butter with these bite sized cookies. There’s REESE’S Creamy Peanut Butter in the dough, and each cookie is topped with a REESE’S Peanut Butter Cup Miniature. Use your favorite flavor of miniature to top these peanut butter treats.

INGREDIENTS
8 REESE’S Peanut Butter Cup Miniatures

2 Tbsps unsalted butter, softened

2 Tbsps packed dark brown sugar

2 Tbsps REESE’S Creamy Peanut Butter

1 Tbsp granulated sugar

1 egg yolk large

1 tsp milk

1/2 tsp vanilla extract

1/2 cup all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

 

DIRECTIONS
1.Heat oven to degrees. Generously grease 8 small muffin cups (1-3/4 inches in diameter) with butter. Remove wrappers from peanut butter cups; set aside.

2.Combine butter, dark brown sugar, peanut butter and granulated sugar in medium bowl with wooden spoon. Add egg yolk, milk and vanilla, stirring until well blended. Whisk together flour, baking soda and salt; gradually stir into butter mixture until well blended. Whisk together flour, baking soda and salt; gradually stir into butter mixture until well blended and dough forms. Divide dough into 8 equal balls (about 1-1/4 inches). Place one ball in each prepared muffin cup.

3.Bake 8 to 10 minutes or until puffed and set. Remove from oven; immediately press peanut butter cup into the center of each cookie. Cool completely in pan on wire rack.

 

 

Find this recipe and more at hersheyland.com