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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Peanut butter cookies topped with mini Reese's cups, it doesn't get better than that!
Servings and Ingredients
Ingredients
Serves 30
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Fork
- Wire cooling rack
Directions
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.
Nutrition facts
Servings
100 Calories per serving
1 cookie
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 95mg
- Total Carbohydrates: 16g
- Protein: 2g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
From the week of November 15, 2017