Description
Delicious cookies topped with melted white chocolate and Reese’s peanut butter cups, perfect for the holidays!
Ingredients
Scale
- 2 3/4 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1 cup Unsalted butter (melted and cooled)
- 1 cup Brown sugar (packed light or dark)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
- 1/4 cup Molasses (I use Grandma’s molasses. Don’t use blackstrap.)
- White granulated sugar (for rolling the cookie dough)
- 16 Reese’s peanut butter cups or Oreos (regular size)
- 8 oz White chocolate bars (melted. I used Lindt white chocolate bars)
- Snowman sprinkle pack
Instructions
- In a medium bowl, sift the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl, mix the melted butter (make sure it is cooled to room temperature before using), brown sugar, sugar, vanilla, egg, egg yolk, and molasses. Use a whisk to mix until combined and smooth.
- Add in the dry ingredients and use a rubber spatula to mix until just combined.
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Let cookie dough sit while the oven preheats. This helps with spreading.
- Use a large cookie scoop (3 TBSP) and scoop the cookie dough. Roll the cookie dough balls in the sugar. Place 6 cookie dough balls per cookie sheet.
- Bake for 13-15 minutes until the edges are lightly golden.
- Let it sit for 5 minutes before transferring to a cooling rack. Cool the cookies completely before decorating.
- Place the white chocolate bars into a microwave safe and start by heating in the microwave for 30 seconds. Stir. Then, heat for 15 second intervals until the white chocolate is melted.
- Place a peanut butter cup upside down on the center of each cookie. Use 1 TBSP and pour on white chocolate. Lightly shake the cookie so it melts down the peanut butter cup and on the top of the cookie. It needs to cover the peanut butter cup and then look more like a melted snowman.
- Top with eyes and a carrot. Then, let the white chocolate set slightly before serving.
Notes
- This recipe can be easily doubled for larger batches.
- Feel free to use different types of chocolate for variety.
- Store cookies in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg