2-Ingredient Peanut Butter Cup Sugar Cookies

Makes approximately 24 cookies.

Optional ingredients for decoration: sprinkles, sanding sugar, edible holiday decorations, etc.

1. Preheat your oven to 350 F and line 2 mini muffin tins with mini cupcake liners of your choice. You’ll want 24 liners used total.

2. Using a 1 1/2″ ice cream scoop, scoop out 24 balls of sugar cookie dough and place into each cupcake liner. Once all balls are scooped out, gently press down flat into your liners with your fingers. (I decided to add purple sanding sugar to our dough at this time.) Place muffin tins into fridge to chill 10 minutes.

3. Once chilled a bit, place mini muffin tins into the preheated oven and bake 12-15 minutes. You want your cookies to be golden brown around edges, puffed up, and slightly soft in the center.

4. While cookies are baking, unwrap 24 small peanut butter cups and set aside. Once cookies are baked, remove from oven and immediately press one peanut butter cup into the center of each cookie.

Optional: Once peanut butter cups have been pressed into each cookie, you’ll start to see the chocolate turning soft and melty (yeah, melty). Now’s the time to add Christmas or rainbow sprinkles if you so desire. They’ll just stick to your melty chocolate center!

5. Allow cookies to cool in pan 10 minutes before you try and remove them, or else prepare for a possible gooey smooshed cookie!

6. The peanut butter cup will melt completely and become one with the cookie. If you like ooey-gooey cookies, feel free to eat after that 10-minute cooling time. Or else, once removed from pan, allow to cool completely before eating.

Recipe slightly adapted from In Katrina’s Kitchen.