Get ready to experience the ultimate cookie paradise with these Itty Bitty Teeny Weeny Peanut Butter Cup Blossoms! Imagine a perfectly soft, sugar-coated peanut butter cookie crowned with a miniature peanut butter cup that melts just enough to create a heavenly chocolate-peanut butter fusion. These adorable cookies are not just a treat; they're a miniature work of culinary art that will have everyone begging for your secret recipe. Whether you're hosting a party, looking for a quick dessert, or simply want to indulge in a moment of pure deliciousness, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 30 miniature peanut butter cups
- 1/2 cup granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the creamy peanut butter, 1 cup of granulated sugar, large egg, and vanilla extract. Mix thoroughly using an electric mixer or whisk until the ingredients are completely blended and smooth.
- Unwrap the miniature peanut butter cups and set them aside. Place the additional 1/2 cup of granulated sugar in a shallow bowl for rolling the cookie dough.
- Using clean hands or a small cookie scoop, roll the peanut butter dough into small 1-inch balls. Each ball should be approximately the size of a walnut.
- Roll each dough ball in the reserved granulated sugar, ensuring a complete and even coating. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 8 minutes. The cookies should be slightly set but not browned.
- Immediately after removing from the oven, gently press a miniature peanut butter cup into the center of each warm cookie. The heat will slightly melt the chocolate, helping it adhere to the cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely. The chocolate will set as the cookies cool.
- Store the cookies in an airtight container at room temperature for up to 5 days, with parchment paper between layers to prevent sticking.
Tips
- Room Temperature Matters: Ensure your egg and peanut butter are at room temperature for smoother mixing and better cookie texture.
- Sugar Rolling Technique: When rolling dough balls in sugar, use a light touch to create an even, delicate coating that caramelizes beautifully while baking.
- Peanut Butter Cup Placement: Press the chocolate cup into the cookie immediately after baking while the cookie is still warm. This helps the chocolate slightly melt and adhere perfectly.
- Cooling is Crucial: Let cookies cool completely on the wire rack to allow the chocolate to set properly and prevent breaking.
- Storage Hack: Use parchment paper between cookie layers to prevent sticking and maintain their picture-perfect appearance.
- Make Ahead Option: You can prepare the dough in advance and refrigerate for up to 24 hours before baking for added convenience.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 13g
Protein: 3g
Fat: 8g
Saturated Fat: g
Cholesterol: 10mg
