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Peanut Butter Cup Cookies

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Ingredients

  Amount Per Serving % DV *
Calories520
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium250 mg10% DV
Total Carbohydrates56 g19% DV
Dietary Fiber2.0 g8% DV
Sugars37 g
Protein7 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories520
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium250 mg10% DV
Total Carbohydrates56 g19% DV
Dietary Fiber2.0 g8% DV
Sugars37 g
Protein7 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 8 REESE'S Peanut Butter Cups Miniatures
  • 2 tablespoons unsalted butter , softened
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons REESE'S Creamy Peanut Butter
  • 1 tablespoon granulated sugar
  • 1 egg yolk large
  • 1 teaspoon milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  • 1. Heat oven to 375°F. Generously grease 8 small muffin cups (1-3/4 inches in diameter) with butter. Remove wrappers from peanut butter cups; set aside.
  • 2. Combine butter, dark brown sugar, peanut butter and granulated sugar in medium bowl with wooden spoon. Add egg yolk, milk and vanilla, stirring until well blended. Whisk together flour, baking soda and salt; gradually stir into butter mixture until well blended. Whisk together flour, baking soda and salt; gradually stir into butter mixture until well blended and dough forms. Divide dough into 8 equal balls (about 1-1/4 inches). Place one ball in each prepared muffin cup.
  • 3. Bake 8 to 10 minutes or until puffed and set. Remove from oven; immediately press peanut butter cup into the center of each cookie. Cool completely in pan on wire rack. Makes 8 cookies. Recipe created for The Hershey Company by Dessert for Two.

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