Peanut Butter Cup Blossoms

• Vegetarian

• Refrigerated

  • 1 Egg, at room temperature2, large

• Condiments

  • 3 4 cup (185g creamy peanut butter1, creamy
  • 20 Reese's miniature peanut butter cups

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed light or dark
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (103g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 3/4 cup (185g) creamy peanut butter1
• 1 large egg, at room temperature2
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling, optional)
• 20 Reeses Miniature Peanut Butter Cups, unwrapped

Directions

• Toss the flour, baking soda, and salt into a bowl until combined. Set aside. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed. Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days. Chilling is mandatory or else your cookies will spread. Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Roll the cookie dough into balls, about 1.5 Tablespoons of dough each. Pour 1/4 cup granulated sugar into small bowl and roll each cookie dough ball in it - if desired. I like how the extra sugar makes the cookies look, but its completely optional. Bake cookies, 10 cookies on each sheet, for 8-9 minutes or until very lightly browned on the sides. The cookies will appear very soft and undone, but trust me - they are. Allow the cookies to cool on the baking sheet for 5 minutes. Working quickly, press 1 peanut butter cup into the center of each cookie. Quickly transfer the cookies to a freezer-safe dish (I used a paper plate) and freeze for 10-15 minutes or until the peanut butter cup has set. Some of the peanut butter cups will melt slightly - thats ok. Make ahead tip: Cookies stay fresh covered at room temperature for up to 10 days. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.