Peanut Butter Cup Cookies Baked Until the Edges Set

Peanut Butter Cup Cookies Baked Until the Edges Set keeps the shopping list focused on granulated sugar plus more for rolling, packed light brown sugar, and unsalted butter softened. It serves 36 Cookies.

Count on 20 minutes of prep, 8 minutes of cooking, about 28 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ¼ cup granulated sugar plus more for rolling
• ½ cup packed light brown sugar
• ½ cup unsalted butter softened
• ½ cup peanut butter creamy, I use Jif forever and always
• 1 egg
• ½ teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 36 Reese’s Mini Peanut Butter Cups

How the cooking goes

1. Heat the oven to 350°F, then line sheet pans with baking paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Keep it to one side.
3. Cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in peanut butter until incorporated. Add egg and vanilla, beat until the texture looks smooth.
5. Put the flour mixture in 3 additions, mixing on low between each addition.
6. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on sheet pans. While the cookies bake, unwrap your Reese’s. It’s tedious but worth it.
7. Oven-bake for 8 minutes or until edges begin to crack and the center has puffed.
8. Immediately press a Reese's cup into the center of each cookie. Move it onto a wire rack to cool.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Gingersnaps after Supper and Oatmeal Raisin Cookies Baked Until the Edges Set.