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White Chocolate Reese’s Peanut Butter Blossoms


Scale

Ingredients:

  • 1 cup room temp butter (I use salted)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups creamy peanut butter
  • 2 1/2 cups AP flour
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla
  • reserve 1/2 cups granulated sugar
  • approx 30 small Reese’s cups, unwrapped (12 oz bag)

Instructions

  1. Cream butter and sugars together on medium speed. Add peanut butter, mix. Add eggs and vanilla, mix until combined.
  2. Slowly add dry ingredients. Stir until just combined.
  3. Chill dough for at least 2 hrs.
  4. Preheat to 350
  5. When dough is chilled remove it from fridge and roll into tablespoon-sized balls. Roll each ball in reserved granulated sugar.
  6. Place each rolled cookie on baking sheet.
  7. Bake 9-10 minutes until bottoms gets slightly golden and tops JUST start to crack.
  8. As soon as they come out of the oven, quickly press peanut butter cup into cookie.
  9. Transfer to wire cooling rack until peanut butter cup sets, approx 30 minutes.

Notes:

Makes approximately 30 cookies, depending on size.

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