Yield:Description
Peanut butter cookie cups with peanut butter cups, sea salt and white chocolate. YUM!
Ingredients
- 8 tablespoons unsalted butter
- 8 tablespoons creamy peanut butter
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 36 miniature peanut butter cups
- 1/3 cup white chocolate chips, optional
- coarse sea salt, optional
- sprinkles, optional
Instructions
- Preheat oven to 350F degrees.
- In a small sauce pan over medium-low heat, combine butter and peanut butter. Melt butter and peanut butter completely and then remove from heat and let cool.
- In a medium bowl mix flour, baking soda, salt and cinnamon; set aside.
- Using a stand mixer, combine the cooled butter and peanut butter with both the white and brown sugar in bowl. Beat on low until the sugar and butter are light and fluffy about 2 minutes. Add the egg + egg yolk, and vanilla and beat just until mixed. Gradually add flour mixture and mix just until combined.
- Shape into 36 balls and place each into an ungreased mini muffin pan. (I only own one mini muffin tin that has 24 cups so I did my cookies in two batches)
- Bake cookies for about 10 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Wait 3-4 minutes and then use your finger to swirl the chocolate just a touch to get rid of the ridge marks on the cups and make cookies pretty 🙂
- Cool cookies for 10-15 minutes before carefully removing from pan.
- Heat white chocolate chips in the microwave in 15 second intervals until melted. Pour white chocolate into a small baggie and snip one of the corners off with a pair of scissors. Drizzle cookies with white chocolate and If desired, sprinkle with a pinch of sea salt and/or holiday sprinkles.
- Cool completely before transferring to an airtight container. Cookies will store on the counter for 3 days or in the freezer for months!