Reese's Peanut Butter Cups stuffed into a Snickerdoodle cookie. Making a sweet buttery cookie on the outside with a smooth and creamy peanut butter and chocolate center.
Prep Time 25 minutesminutes
Cook Time 8 minutesminutes
Total Time 40 minutesminutes
Servings 36cookies
Calories 160kcal
Author Sandra
Ingredients
1 1/2cupsgranulated sugar
1cupshorteningroom temperature
2large eggs
2 3/4cupsall-purpose flour
2teaspoonscream of tartar
1teaspoonbaking soda
1/2teaspoonsalt
36Reeses Miniaturesunwrapped
2tablespoonsgranulated sugarfor topping
2teaspoonsground cinnamonfor topping
Instructions
Preheat oven to 400°F
Unwrap the miniature Reeses cups and flatten each with your palm.
Combine 2 tablespoons of sugar and 2 teaspoons of cinnamon in a shallow bowl and mix.
Beat together shortening and sugar with an electric mixer until combined. Add eggs and mix.
In a medium bowl whisk together flour, cream of tartar, baking soda, and salt. Add to the sugar mixture and beat until fully combined.
Using a cookie scoop, roll dough into balls and place on a parchment lined cookie sheet. Split each ball in half, flatten one side and top with one smashed Reeses cup. Top with the other half of the dough and roll into a ball, completely covering the Reeses'.
Roll in the cinnamon sugar mixture and place on the baking sheet.
Bake for 8-10 minutes. I always take them out at exactly 8 minutes and they come out perfectly. They will look soft and will just start to form cracks around the edges. Let them cool for 5 minutes before removing from the sheet and enjoy!