Chocolate Chip Peanut Butter Cup Cookies
- Level: Easy
- Yield: 14 to 15 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14.5 servings
- Calories
- 583
- Total Fat
- 30
- Saturated Fat
- 10
- Carbohydrates
- 74
- Dietary Fiber
- 3
- Sugar
- 59
- Protein
- 10
- Cholesterol
- 5
- Sodium
- 531
- Total: 2 hr 5 min (includes freezing time)
- Active: 20 min
Ingredients
14 to 15 organic peanut butter cups
One 17.5-ounce chocolate chip cookie baking mix
Directions
- Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
- Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
- Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
- Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.