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Reese's Peanut Butter Cup Stuffed Sugar Cookies
Reese’s Peanut Butter Cup Stuffed Sugar Cookies
Photo: Liz Andrew/Styling: Erin McDowell

If we’re being honest, sugar cookies aren’t exactly the most exciting dessert. However, there are a million ways to jazz them up, like stuffing an entire REESE’S Peanut Butter Cup right in the middle.

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10 cookies

2 sticks unsalted butter, at room temperature

1¼ cups sugar

1 egg

1½ teaspoons pure vanilla extract

2⅓ cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon salt

10 REESE’S Peanut Butter Cups

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, 4 to 5 minutes.

3. Add the egg and vanilla extract, and mix to combine. Add the flour, baking powder and salt, and mix to combine (but don’t overmix).

4. Divide the dough into 10 even pieces. Working with one piece at a time, divide each piece in half. Flatten one of the halves to about ¼ inch thick and then place a Reese’s Peanut Butter Cup on top.

5. Use the other half of the dough to cover the peanut butter cup fully, and then transfer the cookie to a prepared baking sheet. Repeat with the remaining dough and peanut butter cups.

6. Bake until the cookies are lightly golden at the edges, 12 to 14 minutes. Cool completely on the baking sheets.

7. Store the finished cookies in an airtight container for up to a week.

810 calories

45g fat

95g carbs

12g protein

65g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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