BinomialBaker
These Peanut Butter Cup Cookies were one of my better ideas. I love making cookies. I can’t get enough of it! As a college student, I can’t spend too much money on anything, but I do always make sure that I have enough supplies to bake cookies. I also have a ton of Reese’s Peanut Butter Cups lying around. So, Reese’s Peanut Butter Cup cookies sounded like an excellent plan. It was a Sunday night and my other student teacher friend and I were craving a treat to celebrate the beginning of yet another hectic week of teaching. So, we made these amazing cookies. I used white whole wheat flour to make myself feel liess guilty about this splurge. You can’t even tell! The cookies were amazing and we munched on them while watching our favorite Sunday night show, Revenge. It was fantastic! Make these cookies! They are the best way to eat a peanut butter cup! I found a great recipe on Joy of Baking and then adapted it slightly to use whole wheat flour and dark brown sugar. These cookies were super yummy and you should all make them right now. In fact, I might go eat a few…I think I deserve it!
Whole Wheat Peanut Butter Cup Cookies
Ingredients:
2 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup dark brown sugar
3/4 cup sugar
2 eggs
1 tsp vanilla
48 miniature peanut butter cups
Directions:
1. Preheat oven to 350 and lightly grease a mini muffin pan.
2. In a large bowl, beat the butter and both sugars until light and fluffy. Beat in the eggs, one at a time, until well combined. Mix in the vanilla.
3. In a separate bowl, whisk the flour, baking soda, and salt. Pour into the wet ingredients and mix until just combined. Drop a tablespoon of cookie dough into each mini muffin hole. Bake for 8 minutes.
4. Unwrap the reeses and after 8 minutes. Press 1 candy into each muffin hole. Place cookies back in the oven and bake for another 3 minutes. Let cool in the pan for 10 minutes and then let cool on a wire rack completely.
Enjoy 🙂
