Rating: 2.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by MyRecipes August 2011

Gallery

Kate Sears

Recipe Summary

prep:
15 mins
chill:
2 hrs
bake:
18 mins
total:
2 hrs 33 mins
Yield:
about 55 cookies (serving size: 1 cookie)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter, peanut butter and sugars until light, about 3 minutes. Beat in eggs, then flour mixture. Cover and chill for at least 2 hours.

    Advertisement
  • Preheat oven to 350ºF. Line 2 large baking sheets with parchment. Roll 1 heaping Tbsp. of dough into a ball. Place on a baking sheet. Use a fork to flatten in a crisscross pattern. Repeat with remaining dough until both sheets are filled. Make an indentation with your thumb in center of each cookie. Keep remaining dough chilled between batches.

  • Bake until cookies begin to brown on edges, 13 to 18 minutes. Press a peanut butter cup into each indentation. Let cool on sheets on wire racks for 5 minutes; remove to racks to cool completely. Repeat with remaining dough and peanut butter cups.

Nutrition Facts

144 calories; fat 8g; saturated fat 3g; protein 3g; carbohydrates 16g; fiber 1g; cholesterol 17mg; sodium 90mg.
Advertisement
Advertisement