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Preheat oven to 350. In a mixing bowl, cream peanut butter and butter until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2" apart on a nonstick insulated baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to over; continue baking until cookies are golden brown and chocolate has begun to melt, about 7 minutews more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
Everyday Cooking
These cookies will have a moist, brownie-like texture the day you make them and then get crispier the following day. Can be made with other chocolate candies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 174 | ||
Calories from Fat: 96 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 79.1mg | 24 % | |
Sodium 33mg | 1 % | |
Potassium 56.9mg | 1 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 16.9g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 174
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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