Description
These cookies are soft, pillowy lemon dreams topped with a tart-sweet glaze that zings with citrusy joy. Think of them as the cookie version of sunshine on a plate—bright, tender, and not too sweet. They’re sort of like sugar cookies and lemon bars had a baby: cake-like texture with the punch of fresh lemon juice and zest in every bite, plus a simple glossy glaze that locks in moisture and flavor. They’re perfect for spring, summer, tea parties, or whenever your tastebuds need a pick-me-up.
Ingredients
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
About 30–36 mini Reese’s peanut butter cups (unwrapped and chilled)
Instructions
1. Preheat and prep: Set your oven to 350°F and lightly grease a mini muffin tin (or use nonstick spray). Unwrap your Reese’s cups and pop them in the freezer while you make the dough. Chilling helps them hold shape after baking.
2. Cream it up: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Add in the peanut butter and beat until smooth.
3. Add the good stuff: Mix in the egg and vanilla until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined.
4. Scoop and shape: Roll dough into 1-inch balls (a rounded tablespoon each) and place one in each muffin cup. Don’t flatten them—the oven will handle that for you.
5. Bake: Bake for 9–11 minutes or until lightly golden and puffed. The centers might still look a little soft, which is perfect.
6. Press the magic: As soon as they come out of the oven, gently press a chilled mini Reese’s into the center of each cookie bite. Let them cool in the tin for 10–15 minutes (this helps them set), then carefully remove and transfer to a wire rack.
7. Cool completely… or not: You can serve these warm and melty, or let them fully set up so the chocolate re-solidifies. Either way, it’s gonna be good.
Notes
Use dark chocolate mini Reese’s for a more grown-up flavor
Add a sprinkle of flaky salt on top for sweet-salty vibes
Mix in mini chocolate chips or chopped peanuts to the dough for crunch
Sub almond butter and mini almond butter cups if you’re feeling fancy
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~130 kcal per serving
- Fat: ~7g
- Carbohydrates: ~14g
- Protein: ~2g