Peanut Butter Cup Cookies
Flourless peanut butter cookies with one miniature peanut butter cup pressed into each warm baked center.
Ingredients
Cookie Base
- 1 cup peanut butter conventional smooth, stabilized peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar Can substitute with granulated sugar.
- 1 large egg no untested egg replacement in this formula
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Candy centers
- 24 miniature peanut butter cups unwrapped; one per cookie
Instructions
- Heat oven to 350°F and line two trays. Unwrap and count 24 miniature candy cups before starting the bake.
- Stir the egg and vanilla into peanut butter, then blend in the sugars, soda, and salt to make a uniform dough. Portion into 24 balls of roughly 1 tablespoon.
- Space 12 balls on each tray and bake separately for 10–12 minutes apiece, until edges set and dough surfaces lose their wet look.
- As each tray comes out, press one miniature cup into every cookie without piercing the base. Leave on the sheet for 10 minutes.
- Lift carefully to a rack and allow roughly 35 additional minutes or longer until the cookies are cool and chocolate centers firm. Store only after cooling.
Notes
Count twenty-four miniature candy cups. The dough has no flour, but ingredient labels determine allergens and suitability. Cook time allows two trays; the 45-minute cooling allowance includes a tray rest and candy setting. Do not taste raw egg dough.