Dulce De Leche Peanut Butter Cup Cookies Recipe
Every batch of these cookies disappears before they hit a plate. Soft cookie cups, loaded with chopped Reese's, filled with a pool of gooey dulce de leche in the center. I fold chopped Reese's into a butter and brown sugar dough, shape it into cups, then fill the center with dulce de leche before baking, so you get more caramel and less straight peanut butter in every bite.
Servings: 16 About 32 little cookie cups
Calories: 299kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 large eggs room temperature
- 8 oz chopped mini Reese’s cups
- 13.4 oz can of Dulce de leche (may have some left)
Instructions
- Preheat oven to 350℉ degrees and grease a mini cupcake pan. (You would need two mini cupcake pans or you can wait until the first batch is completely cooled.)
- In a small bowl, sift together the flour, salt and baking soda. Set aside.
- In the bowl of an electric mixer, combine butter and sugar, beat on medium-high speed until light and fluffy, 2-3 minutes.
- Add eggs, one at a time, mixing well after each addition. Add vanilla extract. Scrape sides and bottom of the bowl.
- Reduce speed to low and add flour mixture. Mix until just combined.
- Still on low, drop in chopped Reese’s mini cups, mix until just combined.
- Take out about 1 tbsp of dough and roll it into a ball less than an inch in size. Flatten it and place it in the cupcake pan cup, forming a cookie cup. Repeat to fill the pan.
- Drop a heaping teaspoon of dulce de leche in each cookie cup.
- Bake for 9-11 minutes, take out of the oven and let them cool completely before taking them out of the pan or they will break.
Notes
- Pan size: This recipe needs a mini muffin pan, not a regular one. If you only have one pan, bake in two batches and let it cool between rounds.
- Cooling time: Let the cookies cool completely in the pan before removing them. They're too soft to release cleanly while warm.
- Storage: Keep in an airtight container at room temperature for up to 3 days, with parchment paper between layers so the dulce de leche centers don't stick together.
Nutrition
Calories: 299kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 139mg | Potassium: 96mg | Sugar: 20g | Vitamin A: 390IU | Calcium: 32mg | Iron: 1.2mg