Peanut Butterfinger Cup Cookies
PREP TIME: 15 Minutes | COOK TIME: 10 Minutes | SKILL LEVEL: Easy
Makes 20 2-1/2 inch cookies
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 BUTTERFINGER® Peanut Butter Cups Minis, Chopped
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.
FULL NUTRITIONAL INFORMATION:
(% Daily Value):
Calories from Fat: 45
Total Fat: 5g (8%)
Saturated Fat: 2.5g (13%)
Cholesterol: 15mg (5%)
Sodium: 65mg (3%)
Carbohydrates: 11g (4%)
Dietary Fiber: 1 (4%)
Vitamin A: (2%)
Vitamin C: (0%)