Reese’s Cup Stuffed Peanut Butter Blossom Cookies
These Reese’s Cup Stuffed Peanut Butter Blossom Cookies are an irresistible twist on the classic holiday cookie! With a soft, chewy peanut butter base and a mini Reese’s peanut butter cup stuffed inside, these cookies are sure to be a hit with chocolate and peanut butter lovers alike.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar, plus extra for rolling
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 24 mini Reese’s peanut butter cups, unwrapped and chilled
Instructions
- Prepare the Dough:
- In a large mixing bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until creamy and smooth.
- Add the egg and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the Dough:
- Cover the dough and refrigerate for 30 minutes. This will make it easier to work with and prevent spreading.
- Preheat the Oven:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Form the Cookies:
- Scoop about 1 tablespoon of dough and flatten it in your hand. Place a mini Reese’s peanut butter cup in the center and wrap the dough around it, rolling gently to form a ball.
- Roll the dough ball in granulated sugar to coat, then place it on the baking sheet.
- Bake the Cookies:
- Bake for 8-10 minutes, or until the edges are lightly golden. The centers will still be soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a fun twist, use white chocolate Reese’s cups or holiday-themed Reese’s cups.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the unbaked dough balls for up to 3 months and bake directly from frozen, adding an extra 1-2 minutes to the baking time.