Two Peanut Butter Cup Cookies
When you need dessert but don’t want an entire batch, these two peanut butter cup cookies are THE perfect option! Loaded with semi sweet chunks of chocolate chunks and tiny peanut butter cups, they are sure to satisfy your sweet tooth.
Servings: 2
Ingredients
- 2 Tablespoons Salted Butter, softened to room temperature
- 2 Tablespoons Dark Brown Sugar, packed
- 1 Tablespoon Granulated Sugar
- 1 Large Egg Yolk
- ¼ Teaspoon Baking Soda
- ⅛ Teaspoon Salt
- ¼ Teaspoon Pure Vanilla Extract
- ⅓ Cup All Purpose Flour
- ¼ Cup Semi Sweet Chocolate Chunks
- ¼ Cup Tiny Peanut Butter Cups (Trader Joes carries them, or chop mini Reese’s peanut butter cups into 4 pieces each)
- ¼ Cup Tiny Peanut Butter Cups for Topping, optional
Instructions
- Cream the butter and both sugars, then add the egg yolk and vanilla. Cream until fluffy, about 10 seconds.
- Add the baking soda, salt, and flour. Mix until well incorporated, about 15 seconds. Gently fold in the semi sweet chocolate chunks and ¼ cup of the tiny peanut butter cups.
- Divide the dough into two even balls, about 3.5 ounces each if measuring. Press the remaining peanut butter cups on the tops of each dough ball, and freeze for about 5 minutes (about the time it takes to preheat the oven).
- Bake at 375° For 11-13 minutes, or until golden on the edges and soft in the middle. Cookies will firm up as they cool. Cool for 5 minutes and enjoy!
Notes
SEE BLOG FOR DIETARY SUBSTITUTIONS FOR GLUTEN AND DAIRY.