48miniature white chocolate Reese's peanut butter cups
sprinklesoptional
Instructions
In a mixer, blend melted butter with sugars for 2 minutes until fully combined. Add eggs, on at a time. Add vanilla.
Add flour, baking powder, cornstarch and salt and mix until combined. Fold in white chocolate morsels and peanut butter morsels.
Drop by large tablespoon into a well greased mini muffin tin. Bake in a 375 degree oven for about 10-12 minutes. Remove and press an unwrapped Reese's cup into the cookie. Add sprinkles immediately. Allow to cool in pan about 10-15 minutes. Remove and cool completely on wire rack.
Store in an airtight container for up to one week.
Notes
I love putting a twist on the usual chocolate-peanut butter pairing by using the white Reese’s cups. Plus, they’re more festive for the holidays! However, milk chocolate Reese’s would taste great here. You can keep the white chocolate morsels or swap them out for milk chocolate too.
I used Christmas decorating sprinkles in red, green and white colors. Jimmies sprinkles and non-pareils would work wonderfully in whatever colors you like!
If you want them to be traditional cookie shaped instead of cups, drop by the tablespoon onto a baking sheet lines with parchment paper.
Once cooled, transfer these to an airtight container and store at room temperature for up to a week.