Peanut Butter Bonnies—Cookies

By Kate Campbell

Makes: 36 cookies | Prep Time: 20 min | Cook Time: 10 min

These cookies are the ultimate fall throwback—festive, fun, and full of peanut buttery goodness.The recipe comes from my college bestie’s mom, Bon Bon, who was basically the queen of celebration.She’d send us back to our condo after holiday break with boxes of these little treasures, and they instantlybecame legendary. What makes them extra special? A peanut butter cup tucked right into the centerof each warm cookie. You can totally raid your kids’ Halloween candy stash for Reese’s, but I love usingJustin’s or the Trader Joe’s version for a higher-quality upgrade. The better the peanut butter cup, themore delicious the cookie. They’re easy to make, freezer-friendly, and a total crowd pleaser. Double thebatch, gift them in little bags, or keep them stashed in your freezer for when you need a quick sweet fix.They scream back-to-school, fall baking, and Halloween vibes all at once. Yumsky!

Ingredients

Butter – 1/2 cup

Justin’s peanut butter – 1/2 cup

Brown sugar – 1/2 cup

Granulated sugar – 1/2 cup

Egg – 1

Vanilla extract – 1 tsp

Flour – 1 1/4 cups

Baking soda – 3/4 tsp

Salt – 1/2 tsp

Peanut butter cups – 36 (Justin’s,

Trader Joe’s, or Reese’s)

Substitutions:

If you’re gluten-free or low-carb, swap the breadcrumbs for an extra 1/4 cup of Parmesan.

If you don’t want to use mortadella, simply add more ground pork, or substitute ground beef or veal.

Directions

1. Prep: Preheat oven to 375F. Spray a miniature muffin tin with baking spray.

2. Mix dry ingredients: In a bowl, whisk flour, baking soda, and salt. Set aside.

3. Cream: In a stand mixer, beat butter and sugars on medium speed until fluffy, about 4 minutes. Add peanut butter; mix 1 more minute.

4. Add wet: Beat in egg and vanilla until smooth.

5. Combine: Slowly mix dry ingredients into wet until dough is soft and combined.

6. Shape: Roll dough into small balls and place in muffin tin cups.

7. Bake: Bake 8–10 minutes, until just set. Remove from oven and immediately press a peanut butter cup into the center of each cookie.

8. Cool: Let cool at least 20 minutes before serving so the chocolate sets.