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
- 1½ cups plus 1 tablespoons all-purpose flour (187.5g)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda (3g)
- ½ teaspoon kosher salt
- Mini Reese’s Christmas Trees for topping
- Green sanding sugar for rolling, optional
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- To help the Mini Reese’s Trees keep their shape, place them in the fridge while you prepare and bake the cookies.
- In a mixing bowl or stand mixer fitted with a paddle attachment, cream ½ cup softened butter with ¾ cup light brown sugar and ¼ cup granulated white sugar until pale.
- Add ¾ cup peanut butter and mix until fully incorporated.
- Add in 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract and mix until combined.
- In a separate bowl, whisk together 1½ cups plus 1 tablespoon flour, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Gradually add to the wet mixture until fully combined.
- Using a cookie scoop, make 1½ tablespoon balls. Lightly roll each cookie dough ball 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 quickly top the middle of each cookie with a Mini Reese’s Tree, lightly pressing it down.
- You can eat and enjoy right away, but to keep the chocolate tree shape, let the cookies cool on parchment paper for 2-3 hours until the chocolate hardens, or store in a single layer.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Sweet Tooth
- Method: Oven