Anyway, if you love Reese Peanut Butter Cups, you'll love these cookies!
Recipe adapted from here.
3/4 cup peanut butter
3/4 cup powdered sugar
1 stick butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup peanut butter
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
Preheat oven to 375 degrees. Lightly grease cookie sheets with cooking spray.
Line a plate with waxed paper. In a medium bowl, combine the filling ingredients using your hands. Once the mixture us well combined, roll the filling into 30 1-inch balls and place them on the waxed paper plate. Freeze for approximately 30 minutes.
Beat the butter, brown sugar, white sugar and peanut butter in a large bowl until well combined. Add in vanilla and egg then combine.
In a second medium bowl, whisk together the flour, cocoa powder, and baking soda. Gradually stir the flour mixture into the wet ingredients. Refrigerate dough for 20 to 30 minutes. (If you don't refrigerate the dough, you will have a difficult time with the next step).
Remove the peanut butter balls from the freeze and the dough from the fridge. Wrap about 1 tablespoon of dough around each peanut butter ball and place on greased cookie sheets. You may want to work in batches. The dough can become quite sticky.
You can make these into cookie balls or flat cookies. If you want balls, just pop them into the oven. If you want flat cookies, gently press the cookies with the bottom of a glass.
Bake for 7 to 9 minutes or until cookies are set.
|Cookies left in their ball state|
More Cookie Recipes
Apple Cider Cookies with Spiced Rum Glaze
Applesauce Cookies with Caramel Frosting
Brown Sugar Cookies
Baileys White Chocolate Chip Cookies
Creamsicle Chocolate Chip Cookies
Soft Oatmeal Raisin Cookies
Spiced Rum Brown Butter Cookies