Peanut Butter Cup Cookies
- Level: Easy
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 678
- Total Fat
- 40
- Saturated Fat
- 12
- Carbohydrates
- 71
- Dietary Fiber
- 4
- Sugar
- 61
- Protein
- 15
- Cholesterol
- 21
- Sodium
- 326
- Total: 55 min (includes cooling time)
- Active: 20 min
Ingredients
Nonstick cooking spray, for the muffin tin
1 cup creamy peanut butter
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
Coarse sanding sugar, for rolling
12 full-size peanut butter cups
1/4 cup chopped honey-roasted peanuts
Directions
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg on high until the dough comes together in a mass.
- Pour some sanding sugar in a small bowl. Form the dough into 12 balls and roll to coat in the sugar. Put a dough ball in each muffin cup. Press the dough about 1/2 inch up the sides to make a shell. Fit a peanut butter cup into each dough shell. Bake until the edges of the cookies are set and golden, 10 to 12 minutes. Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. Cool 15 minutes, then remove the cookies to the wire rack to cool completely.