Ingredients
Scale
- ½ cup (113g) unsalted butter, 1 stick, room temperature
- ½ cup (107g) brown sugar
- ⅓ cup (66g) granulated sugar
- ¾ cup (201g) creamy peanut butter, not natural
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180g) all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Granulated sugar, for rolling the cookies
- Mini Reese’s Peanut Butter Cups
- ½ cup (85g) semi-sweet chocolate chips, for melting
- Candy eye balls
Instructions
- Unwrap about 24 mini Reese’s cups, place in a bowl and put in the freezer. This helps them to maintain their shape once added to the hot cookies. Preheat the oven to 350°F.
- In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
- Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.
- Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.
- Use a small cookie scoop or tablespoon to form tablespoon sized balls from the dough. Roll the dough between your hands to form a uniform ball, then roll in granulated sugar. Place the cookies 2-3 inches apart on a silicone lined baking sheet and bake for 8-11 minutes or until the edges of the cookies begin to crack and turn golden in color.
- Remove the cookies from the oven and press a mini Reese’s cup into the center of each cookie. Allow the cookies to cool for 15-20 minutes before moving to cooling rack. Moving the cookies while they are still warm can cause the Reese’s cup to sink, losing its shape.
- Place the chocolate chips in a microwave safe bowl. Microwave for 3 minutes on 50% power, stirring after each minute. Continue to microwave until fully melted. Transfer the melted chocolate into a squeeze bottle or a sandwich bag with the corner cut off. Draw 4 legs on each side of the cookies.
- Use a small amount of melted chocolate on the back of the candy eye balls to attach them to the Reese’s cup. Allow the chocolate to set before moving the cookies to a serving platter.
Notes
- Freezing the Reese’s cups helps them hold their shape when pressed into the hot cookies.
- Do not overmix the dough to keep the cookies tender.
- Let the cookies cool before moving them to prevent the Reese’s cups from sinking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg