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Peanut Butter Cup Blossoms

  • Author: Lindsey


These Peanut Butter Cup Blossoms are like the cookies you grew up making but with a mini Reese’s cup pressed into the center of each one!



  • ¼ cup granulated sugar plus more for rolling
  • ½ cup packed light brown sugar
  • ½ cup butter (softened)
  • ½ cup creamy peanut butter (I use Jiff forever and always)
  • 1 egg
  • ½ teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 3 dozen Reese’s Mini Peanut Butter Cups


  1. Preheat oven to 325° F.
  2. In a medium bowl, whisk together flour, soda, powder, and salt. Set aside.
  3. In a large bowl cream together butter, granulated sugar and brown sugar until light and fluffy; add peanut butter, beat until incorporated; add egg and vanilla, beat until incorporated. You can beat with a hand mixer on medium or a wooden spoon.
  4. Add the flour in 3 additions, mixing on low speed between each one.
  5. Shape dough into 2-inch balls and roll in granulated sugar. Place 2 inches apart on an ungreased, unlined baking sheet. Bake 8 minutes or until the edges just begin to crack but there are no deep crevices in the center. While the cookies bake, unwrap your Reese’s. It’s tedious but worth it.
  6. Immediately press a Reese’s in the center of each cookie and remove to a wire rack to cool.
  7. Store in an airtight container. They are best eaten within 4 days if they last that long!