Peanut butter blossoms are a Christmas classic. They were always a Christmas tradition in my house growing up, and my sister and I were always given the task of unwrapping all the kisses. Now I know why…it’s not exactly the most fun job!
Even the most timeless traditions need a little updating every once in a while, which is why I love these peanut butter cup cookies. All the taste of the traditional peanut butter blossoms, made even better with a peanut butter cup pressed into the middle. If you love peanut butter and chocolate (who doesn’t!?), these are right up your alley. Don’t miss the opportunity to eat one straight out the oven – it is pure peanut butter melty goodness!
Peanut Butter Cup Cookies
Yields: 2 dozen
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 48 miniature Reese’s peanut butter cups, unwrapped
Preheat oven to 350 degrees F.
In a small bowl, whisk together the flour, baking soda and salt then set aside.
Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy. Add the egg and vanilla and mix for another minute or so to combine. Reduce the mixer speed to low, add the dry ingredients, and mix until just combined.
Shape the dough into 1-inch balls (about 2 teaspoons worth of dough) and place in the cups of a miniature muffin pan (keep the dough in balls – do not press into the pan).
Bake for 8 to 10 minutes, or until light golden brown and slightly puffy. Remove from the oven and immediately press a miniature peanut butter cup in the middle of each cookie, pressing down so that the top of the peanut butter cup is even with the top of the cookie. Cool for at least 10 minutes before removing from the pans, and let cool completely. Store in an airtight container at room temperature.