Valentines Cookie Cups
Using mini Reeses peanut butter cups & adorable heart sprinkles, these cookies are perfect for office Valentines treats, school parties, or just as a fun baking activity to make with the kids!
Servings 30 cookies
Calories 135kcal
Ingredients
- 6 tablespoons unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ¾ teaspoons baking soda
- 1 ¼ cups all-purpose flour
Topping:
- 30 Miniature Reeses Peanut Butter Cups (not the tiny "mini" ones)
- Jumbo Heart Sprinkles
Instructions
- In a large bowl, cream together softened unsalted butter (6 tablespoons), peanut butter (½ cup), brown sugar (½ cup), and granulated sugar (½ cup) with an electric mixer on medium speed for 30 seconds. Add in vanilla extract (½ teaspoon) and egg (1 large) and continue to mix for 10 seconds.
- Add baking soda (¾ teaspoon) and mix on low speed for 10 seconds. Add all-purpose flour (1 ¼ cups) and continue to mix until all flour is incorporated.
- Scoop & roll dough into 1 tablespoon sized balls and place each in a greased, mini muffin tin.
- Bake at 350℉ for 8 minutes. Remove from oven, and immediately press one mini Reeses peanut butter cup into the center of each cookie.
- After a few minutes, the chocolate of the peanut butter cup will start to melt. Once this happens, gently place a heart sprinkle onto the top of each one.
- Place pan in refrigerator for 10-15 minutes to help the chocolate re-harden.
- Allow to cool before removing from the cookies from the pan. For easy removal, use the tip of a spoon to help lift out the cookies.
- If not serving immediately, store in an airtight container for up to 5 days or freeze for long-term storing.
Nutrition
Serving: 1g | Calories: 135kcal | Carbohydrates: 10g | Fiber: 6g