Amped Up Peanut Butter Cup Blossoms

A fun twist on a classic cookie. Swap the Hershey's Kiss for a Reese's thin and you've got edge-to-edge chocolatey cookie coverage. Plus a little extra peanut butter. And who would ever complain about that?

Amped Up Peanut Butter Cup Blossoms

Ingredients

·       ½ cup cream cheese, softened

·       ½ + ½ cup sugar

·       ½ cup brown sugar

·       ½ cup creamy peanut butter

·       1 egg

·       1 tsp vanilla

·       1 ½ cup flour

·       1 tsp baking soda

·       ½ tsp salt

In the bowl of a stand mixer, cream together the cream cheese, ½ cup sugar, and brown sugar. Scrape down the bowl, and beat in the peanut butter. Add the egg and vanilla.

Scrape down the bowl, and add the flour, baking soda, and salt. Beat until combined. Chill for at least 2 hours.

Preheat oven to 350F.

Using a small cookie scoop, form balls of dough. Drop the dough into a bowl of sugar. Toss the dough in the sugar until just coated. Place the dough balls on a greased cookie sheet about 2in apart. Using the bottom of a flat juice glass or measuring cup, slightly flatten the dough balls.

Bake for about 12 minutes. Immediately after baking, gently press a Reese’s thin into the center of each cookie. Cool for 5 minutes on the pan and then move to cooling rack.

Allow the chocolate to set completely before transferring to an airtight container for storage.

Makes 2 dozen

Gluten Free Friendly!

I had greatest success with Cup4Cup gluten free flour blend.