Serving
Cooking Time
Difficulty
Ingredients:
- 1/2 cupUnsalted Butter (115 G), Melted
- 2/3 cupUnsalted Butter (115 G), Melted
- 1Egg
- 1 tspVanilla
- 1/3 cupSmooth Peanut Butter (80 G)
- 1 cupAll Purpose Flour (125 G)
- 1/2 tspSalt
- 1/2 tspBaking Soda
- 1 cupPeanut Butter Cup, Roughly Chopped (175 G)
- * I Used Rocky Mountain Chocolate Peanut Butter Cups But Regular Reese’s Peanut Butter Cups Would Work As Well.
Instructions
- In a bowl, add the melted butter and brown sugar. Stir to combine.
- Add egg and mix well.
- Stir in peanut butter and vanilla.
- In separate bowl, whisk flour, salt, and baking soda.
- Add flour mixture to peanut butter batter. Mix well.
- Gently fold in 3/4 cups chopped peanut butter cups.
- Using a 1-1/2 tablespoon cookie scoop, scoop out cookies and place on parchment paper-lined baking sheet, 2-inches apart. Top cookies with the remaining chopped peanut butter cups.
- Place cookie sheet in freezer and freeze dough for 1 hour.
- Preheat oven to 350ËšF (180ËšC).
- Remove cookie sheet from freezer and place directly into preheated oven.
- Bake for 10 minutes, until edges of cookies are golden.
- Remove cookie tray from oven and allow cookies to cool for 15 minutes. Remove cookies and place on cooling rack until fully cooled.
Store in airtight container for up to 5 days.
Makes 18 cookies.
