Peanut Butterfinger Cup Cookies

By srumbel

This NEW recipe doesn’t use a lot of peanut butter because there’s already so much peanut butter flavor happening in the mini cups!
from nestleskitchen.com

Ingredients

• 1 3/4 cups white whole wheat or all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup natural creamy peanut butter
• 1 large egg
• 1/2 cup NESTLÉ BUTTERFINGER Peanut Butter Cups Mini's, chopped

Preparation

Step 1

PREHEAT oven to 350° F. Line baking sheets with parchment paper.



COMBINE flour, baking soda and salt in medium bowl; stir.



BEAT butter, granulated sugar and brown sugar in large mixer bowl until combined. Beat in peanut butter until combined. Beat in egg.



GRADUALLY stir in flour mixture. Stir in peanut butter cups. Roll dough into balls using a slightly rounded tablespoon. Place on prepared baking sheets spacing about 2 inches apart. Flatten balls slightly with a fork or the palm of your hand.



BAKE for 10 to 12 minutes or until edges are set but centers are still soft (they will look underdone). Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

30 2 1/2-inch cookies