Peanut Butter Cup and Pretzel Stuffed Cookies
Peanut butter cups were invented by H.B. Reese, a former dairy farmer, in the 1920s.
This is vegetarian recipe. Dish can be prepared in 32 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Peanut Butter Cup and Pretzel Stuffed Cookies
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
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In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the creamy peanut butter, egg, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Fold in the chopped peanut butter cups and crushed pretzels.
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Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are golden brown.
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Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 28g10%
- Sugars 16g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
