Print

Peanut Butter Cup Cookies Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

Delightfully rich and chewy Peanut Butter Cup Cookies combine the classic flavors of creamy peanut butter and chocolate in a soft baked cookie with a surprise miniature peanut butter cup at the center. Perfect for chocolate and peanut butter lovers, these cookies feature a buttery, tender texture with a slightly crisp sugar-coated exterior and are easy to make at home with simple pantry ingredients.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all purpose flour spooned and leveled (190 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 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

Additional

  • Optional: ¼ cup granulated sugar for rolling the cookies (50 grams)
  • 24 miniature peanut butter cups unwrapped

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later use.
  3. Cream Butter and Sugars: In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer in a large bowl, beat the softened butter until smooth. Add the light brown sugar and granulated sugar and beat for 1 to 2 minutes until the mixture is well combined and creamy.
  4. Add Peanut Butter and Egg: Mix in the creamy peanut butter, then add the large egg and the pure vanilla extract. Continue mixing until the ingredients are fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing.
  5. Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix gently until just combined. Be careful not to overmix to maintain a tender cookie texture.
  6. Form Cookie Dough Balls: Place ¼ cup (50 grams) of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop out portions of dough, roll each into a ball, and then coat each ball in the granulated sugar. Arrange the coated dough balls on the prepared baking sheets, leaving some space between each cookie to allow for spreading.
  7. Bake Cookies: Bake the cookies in the preheated oven for 9 to 12 minutes, or until the tops are set but not overly browned.
  8. Add Peanut Butter Cups: Remove the baking sheets from the oven and immediately press one unwrapped miniature peanut butter cup into the center of each cookie, gently pressing it down without flattening the cookie too much.
  9. Cool the Cookies: Let the cookies cool on the baking sheets for 5 to 10 minutes to set and firm up. Then carefully transfer them to a wire rack to cool completely.
  10. Chill to Set Chocolate: Once cooled, place the cookies in the refrigerator for 20 to 30 minutes. This step helps the chocolate in the peanut butter cups fully harden, giving the cookies a perfect texture contrast.
  11. Storage: Store the cookies in an airtight container at room temperature for up to one week to maintain freshness and flavor.

Notes

  • Storage Instructions: Store cookies in an airtight container at room temperature for up to one week.
  • Freezing Instructions: Cookie dough can be frozen for up to 3 months. Thaw overnight in the refrigerator and bake as directed. Baked cookies also freeze well for up to 3 months; thaw to room temperature before serving.
  • Baking Tip: Avoid overbaking for soft and chewy cookies; edges should be set but centers still soft.
  • Ingredient Tip: Use creamy peanut butter for the best texture and flavor balance.

Keywords: Peanut Butter Cookies, Chocolate Peanut Butter, Mini Peanut Butter Cups, Easy Cookie Recipe, Soft Chewy Cookies, Dessert

Find it online: https://cookwithlea.com/peanut-butter-cup-cookies-recipe/