Ingredients
Scale
- ½ cup unsalted butter, softened (113g)
- ¾ cup traditional creamy peanut butter, not natural (203g)
- ¾ cup light brown sugar (160g)
- ¼ cup granulated white sugar (50g), plus more for rolling
- 1 whole egg
- 1 egg yolk
- 1 ½ cups plus 1 tablespoons all-purpose flour (187.5g)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda (3g)
- Mini Reese’s Pumpkins for topping
Instructions
- Line a cookie sheet with parchment paper and preheat your oven to 350°F.
- To help the Mini Reese’s Pumpkins keep their shape, place them in the refrigerator while you prepare and bake your cookie dough.
- In a bowl or stand mixer, cream ½ cup softened butter with ¾ cup light brown sugar and ¼ cup granulated sugar until pale.
- Add ¾ cup peanut butter and mix until incorporated.
- Add in 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract and mix until combined.
- In a separate bowl, whisk together 1 ½ cups plus 1 tbsp flour and ½ teaspoon baking soda. Gradually add to the wet mixture until fully combined.
- Using a cookie scoop, make 1.5 tablespoon balls. Lightly roll in a small bowl of granulated sugar.
- Place each ball of cookie dough 2½ inches apart on the lined cookie sheet.
- Bake for 9-11 minutes or until the edges are lightly golden brown. Remove from the oven and within a few minutes, top the middle of each cookie with a Mini Reese’s Pumpkin, lightly pressing it down.
- You can eat and enjoy right away, but to keep the chocolate pumpkin shape, let the cookies cool on parchment paper for 2-3 hours until the chocolate hardens, or store in a single layer.
Notes
Place the Mini Reese’s Pumpkins in the fridge while you prepare and bake the cookies to assist in keeping their shape.
The chocolate takes several hours to harden after pressing into the cookie. If you need to store sooner, only do a single layer with a lid that will not press on the tops of the cookies.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Sweet Tooth
- Method: Oven
- Cuisine: American