Peanut Butter Cup Cookies

Even though I'm on Weight Watchers, it doesn't mean I can't eat my favorite things. The best thing about WW is that, as long as you count the points, you can eat whatever you want. I adapted this recipe from another recipe, and I couldn't be happier with the results.

Peanut Butter Cup Cookies
Makes 24

1/4 cup firmly packed light brown sugar
1/4 cup plus 1 tablespoon granulated sugar, divided
1/4 cup unsalted butter, softened
2 tablespoons peanut butter
1 egg or egg substitute
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
24 frozen mini peanut butter cups, unwrapped

In a large bowl, combine brown sugar, granulated sugar, butter and peanut butter. Beat with an electric mixer set on medium speed until blended and creamy, about 3 minutes. Add the egg and vanilla extract and beat until combined, about 1 minute.

Combine flour, baking powder and baking soda in a separate bowl. Add to sugar mixture and beat on low speed until combined, about 1 minute. Chill dough in the refrigerator for 20 minutes.

Preheat oven to 350F. Place remaining granulated sugar on a plate. Roll cookie dough into 1-inch balls and roll into granulated sugar. Place balls on a large ungreased baking sheet. Bake for about 10 minutes, turning halfway through baking time.

Remove sheet from oven and immediately press an wrapped peanut butter cup in the center of each cookie (the cookie will crack slightly around the edges). Let cookies cool completely. (If the chocolate of the peanut butter cup doesn’t set right away, place baking sheet with cookies in the refrigerator for about 15 minutes.)

(For those of you counting points, each cookie is 2.5 points.)


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