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Peanut Butter Cup Cookies

by Julie Klink • featured in 4 Easy Cookies To Leave Santa

Inspired by frommetovuu.com

Ingredients

for 16 cookies

  • ½ cup
    unsalted butter, melted (115 g)
  • ⅔ cup
    brown sugar (145 g)
  • 1 egg
  • 1 teaspoon
    vanilla
  • ⅓ cup
    peanut butter (80 g)
  • 1 cup
    all-purpose flour (125 g)
  • ½ teaspoon
    salt
  • ½ teaspoon
    baking soda
  • 1 cup
    mini peanut butter cup (175 g)

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Preparation

  1. In a bowl, add the butter and brown sugar, and stir to combine.
  2. Add the egg and mix until fully incorporated.
  3. Stir in the peanut butter and vanilla.
  4. Add the flour, salt, and baking soda.
  5. Gently fold in the peanut butter cups.
  6. Chill dough for at least 1 hour.
  7. Preheat oven to 350˚F (180˚C).
  8. Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
  9. Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
  10. Let cookies cool. Can be stored in an airtight container up to 5 days.
  11. Enjoy!
 

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