Using an electric mixer, cream sugar, brown sugar, butter, and egg in a large bowl. Stir in flour, baking soda, baking powder, and salt. Cover; refrigerate 2 hours, or until firm.
Peanut butter cookies topped with mini Reese's cups, it doesn't get better than that!
Servings and Ingredients
|½ c. Hy-Vee granulated sugar|
|½ c. Hy-Vee brown sugar, packed|
|½ c. Skippy creamy peanut butter|
|¼ c. Hy-Vee unsalted butter, softened|
|1 Hy-Vee large egg|
|1 ¼ c. Gold Medal all-purpose flour|
|¾ tsp. Hy-Vee baking soda|
|½ tsp. Hy-Vee baking powder|
|¼ tsp. Hy-Vee salt|
|30 miniature Reese's cups, unwrapped|
Things To Grab
- Electric mixer
- Large bowl
- Ungreased cookie sheet
- Wire cooling rack
Preheat oven to 375 degrees.
Shape dough into 1-1/4-inch balls. Place 3-inches apart on ungreased cookie sheet. Dip a fork into sugar and slightly flatten dough balls creating crisscross patterns.
Bake 9 to 10 minutes, or until cookies are set and lightly browned. Cool 5 minutes on a cooling rack. Remove cookies from baking sheet and press 1 Reese's cup into the center of each cookie.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 95mg
- Total Carbohydrates: 16g
- Protein: 2g
From the week of November 15, 2017