Reese’s Stuffed Peanut Butter Cookies

Author: Sally

Prep Time: 1 hour 25 minutes
Cooking Time: 10 minutes
Servings: 18 cookies

Ingredients

Cookies:

1 and 1/4 cup all-purpose flour

1/2 cup unsalted butter (softened)

1/2 cup light or dark brown sugar (packed)

3/4 cup creamy peanut butter

1/4 cup granulated sugar

1 large egg (room temperature)

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

18 mini Reese’s peanut butter cups

Drizzle:

1 cup semi-sweet chocolate chips

2 teaspoons creamy peanut butter

Directions

-In a medium sized bowl combine flour, baking soda and salt.

-In a large bowl cream the butter, brown sugar, granulated sugar. Next add the peanut butter, egg, and vanilla to the same bowl and beat until light and smooth.

-Add the dry flour mixture to the peanut butter mixture and combine until a dough forms.

-Cover the dough and refrigerate for 1-3 hours. The dough must be chilled before moving on to the next steps.

-Remove the dough and preheat the oven to 350° F (177° C)

-Using a tablespoon form the dough mixture into small balls. It should yield 36 balls.

-Take 1 ball and slightly flatten it, put 1 mini Reese’s cup on top and then add another slightly flatten ball over the Reese’s cup. Cover the Reese’s cup with the dough pinching and rolling so it is completely sealed. Repeat for the rest of the batch.

-Place the cookies on a baking sheet making sure to leave some space between each one. Bake for 10-12 minutes or until slightly brown.

-Remove from the oven and allow to cool. If you would like to slightly press down the cookies do so at this point. Allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

-To make the drizzle combine the chocolate chips and 2 teaspoons of peanut butter into a bowl and microwave until melted. Stir every 20-30 seconds. Drizzle to mixture over the cooled cookies and serve.