Introduction

These Peanut Butter Cup Cookies are soft, chewy, and packed with rich peanut butter flavor. Topped with miniature peanut butter cups, they bring a perfect balance of salty and sweet in every bite. Perfect for peanut butter lovers looking for a delicious homemade treat.

The image shows several peanut butter cookies arranged closely together on a white marbled surface. Each cookie has a light brown, cracked, soft-looking dough base with a glossy milk chocolate cup pressed into the center. Around the cookies, there are a few pieces of halved chocolate peanut butter cups, revealing a creamy, light tan peanut butter filling inside a smooth chocolate shell. The texture of the cookies is crumbly while the chocolate and peanut butter appear smooth and rich, creating a mix of rough and creamy layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour spooned and leveled (190 grams)
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened (115 grams)
½ cup packed light brown sugar (100 grams)
¼ cup granulated sugar (50 grams)
¾ cup creamy peanut butter (190 grams)
1 large egg at room temperature
1 teaspoon pure vanilla extract
Optional: ¼ cup granulated sugar for rolling the cookies (50 grams)
24 miniature peanut butter cups, unwrapped

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Step 2: In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and mix for 1 to 2 minutes until well combined.
Step 4: Add the peanut butter, egg, and vanilla extract to the butter mixture. Continue mixing until fully combined, scraping down the bowl sides as needed.
Step 5: Add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
Step 6: Place the optional ¼ cup granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the dough, roll into balls, and coat them in the sugar.
Step 7: Place the sugar-coated dough balls on the prepared baking sheets, leaving space between each cookie.
Step 8: Bake for 9 to 12 minutes or until the tops are set but the cookies are still soft.
Step 9: Remove from the oven and gently press one miniature peanut butter cup into the center of each cookie.
Step 10: Let the cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Step 11: Once cooled, refrigerate the cookies for 20 to 30 minutes to allow the chocolate in the peanut butter cups to harden fully.

Tips & Variations

For a crunchier texture, try using chunky peanut butter instead of creamy.
If you prefer, swap miniature peanut butter cups for chopped regular-size ones.
Rolling the dough balls in sugar before baking adds a subtle sparkle and crunch to the cookies’ surface.
To avoid spreading, chill the cookie dough for 30 minutes before rolling and baking.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to 3 months and thaw them to room temperature before serving. The cookie dough can also be frozen for up to 3 months — thaw overnight in the refrigerator and bake as directed.

How to Serve

The image shows a close-up view of many peanut butter cup cookies arranged flat on a white marbled surface. Each cookie has one smooth, round, glossy milk chocolate peanut butter cup pressed in the center. The cookies have a cracked texture with a sandy light brown color and sugar coating on the edges. Some peanut butter cups are cut in half, showing a creamy peanut butter filling inside surrounded by chocolate. The cookies are placed close to each other, filling the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, you can substitute natural peanut butter, but expect a slightly different texture and possibly a bit more oil separation, so stir it well before measuring.

How do I prevent my cookies from spreading too much?

Make sure your butter is softened but not melted, and consider chilling the dough for 30 minutes before baking. Using parchment paper or silicone mats also helps keep cookies from spreading too thin.