Prep 30 mins
Cook 15 mins
From the Martha Stewart site: These cookies will have a moist, brownie-like texture the day you make them and get crispier the following day. You can also make them with other favorite chocolate candies. Store the cookies in an airtight container for up to two weeks. Adding marshmallows to the container will prevent the cookies from drying out.
- 1⁄2 cup creamy peanut butter
- 4 tablespoons unsalted butter, room temperature
- 1 cup light-brown sugar (packed)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1⁄2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup granulated sugar, for rolling dough
- 36 miniature peanut butter cups, chilled and unwrapped
- Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
- In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
- Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
- Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
I chose this recipe from all the similar ones, because it took 2 eggs it was easy to halve. I did make them in mini-muffin tins-- cooked at 350F for 8 minutes, took them out and pressed frozen mini peanut butter cups in, and returned to oven for 3.5 minutes and they are cooked perfectly. I am glad I did it in the mini-muffin tins as I did not use Reese's peanut butter cups, but to be honest- discounted after-Xmas candy (non-premium brand) and they melt to near liquid before getting solid again when the cookies cooled. I think on a cookie sheet, they would have made puddles. In any case, this is a tasty PB cookie recipe and it makes a great 'shell' for the peanut butter cups!
An easier method is to put each ball in a mini muffin tin, bake for 8 minutes at 375 degrees. Then press one mini reese's butter cup in each cookie and cool. It melts on its own with no additional baking and makes a really cute shape.