Ingredients:

  • 1/2 cup (1 stick) (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (113g) packed light brown sugar
  • 1/2 cup (128g) creamy peanut butter (like Skippy or Jif, not natural)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (150g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 Reese's Peanut Butter Cups, unwrapped

Instructions:

  1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the peanut butter until combined. Then, add the egg and vanilla extract and mix until well incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too thin.
  6. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone baking mats.
  7. Scoop about 2 tablespoons of dough. Flatten slightly. Place a Reese’s Peanut Butter Cup in the center. Wrap the dough around the candy, sealing completely.
  8. Place the cookies on the prepared cookie sheets, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.