Description
Delicious mini cookies filled with creamy peanut butter cups and topped with sprinkles.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 2 tablespoons creamy peanut butter
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 8 mini peanut butter cups
- Sprinkles (optional)
Instructions
- Preheat oven to 350F. Grease 8 cups in a mini muffin pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat together the butter, peanut butter, sugar, and brown sugar until smooth and creamy, about 2-3 minutes.
- Beat in the egg yolk and vanilla until incorporated.
- Gradually beat in the flour mixture.
- Scoop the dough into 1 tablespoon balls then place in the pan.
- Bake 10-12 minutes or until golden brown and puffed.
- Immediately place a peanut butter cup in the center of each one, gently pushing down.
- Cool for 30 minutes then remove from the pan and cool completely.
- Store in an airtight container for up to 1 week.
- If adding sprinkles, let cool 15 minutes, top with sprinkles, then cool another 15 minutes before removing.
Notes
- Ensure the peanut butter cups are placed in the cookies right after baking for the best melting effect.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg