Peanut Butter Cup Blossoms

Peanut butter blossoms with Reese's cups.

4.91 from 11 votes

Peanut Butter Cup Blossoms combine the BEST peanut butter cookie dough with mini Reese's Peanut Butter Cups. These are melt-in-your mouth delicious, and they stay fresh on the counter for several days!

Course Dessert

Cuisine American

Keyword peanut butter cookies, peanut butter cup blossoms, peanut butter cup cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 167kcal

Author Sue Ringsdorf

Ingredients

wet ingredients:

1/2 cup unsalted butter - at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg - at room temperature
1 teaspoon vanilla

dry ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
24 mini Reese's peanut butter cups

Instructions

Using a standing mixer (or hand mixer works fine too), cream together the butter and sugars until creamy. Add the egg and vanilla, and mix until well combined. Add peanut butter and mix again.
1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla, 1/2 cup creamy peanut butter
To the wet ingredients, add the flour, salt, baking soda, and baking powder. Mix until JUST combined. (Don't over-mix.)
1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder
Use your hands to roll the cookie dough into 1.5 inch balls. You should get about 24 cookie dough balls. Place cookie dough balls in refrigerator for at least two hours before baking to chill.
Preheat oven to 350 degrees. Place about 8 cookie balls on a parchment lined baking sheet, spacing a couple of inches apart. Bake for 12-13 minutes or until slightly golden on top.
Remove cookies from oven, and let rest on the pan for about five minutes. Push Reese's cups in the center of each cookie, pressing gently. Carefully remove cookies to cooling racks.
24 mini Reese's peanut butter cups

Notes

Tips for EPIC peanut butter blossoms:

Always start with room temperature butter. Doing so will result in best results, because the soft butter creates little air pockets that emulsify when baked. In other words, you get a nice creamy taste.
Using room temperature eggs is also key to making awesome cookies.
Use a good quality peanut butter. I don't recommend using a lower sugar or fat brand. Let's use the REAL stuff for these cookies.
Take the extra step and roll the cookie dough into nice round balls. This will ensure a perfectly round cookie.
One other tip is freezing the actual cookie dough balls. Just roll them into balls, and quick freeze (for about 30 minutes) on a baking sheet. Then transfer the frozen balls to an airtight container and freeze.

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