Peanut Butter Cup Cookies
Introduction
These Peanut Butter Cup Cookies are the ultimate treat for peanut butter and chocolate lovers. Soft, chewy, and packed with mini peanut butter cups, they’re a delightful twist on classic cookies. Perfect for bake sales, parties, or cozy nights at home with a glass of milk, these cookies are guaranteed to disappear fast!
Why You’ll Love This Recipe
Rich flavor: Peanut butter and chocolate in every bite.
Soft & chewy texture: Slightly under‑baked centers keep them moist.
Kid‑friendly: Fun to make and even more fun to eat.
Gift‑worthy: Beautiful presentation makes them perfect for sharing.
Ingredients
1¼ cups all‑purpose flour
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup brown sugar, packed
¼ cup granulated sugar
1 egg
1 tsp vanilla extract
24 mini peanut butter cups, unwrapped
Step‑by‑Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
Whisk flour, baking soda, and salt in a medium bowl. Set aside.
Step 3: Cream Butters & Sugars
Beat butter and peanut butter until light and fluffy (2–3 minutes). Add brown sugar and granulated sugar; mix until combined.
Step 4: Add Wet Ingredients
Beat in egg and vanilla extract until smooth.
Step 5: Combine Mixtures
Gradually add dry ingredients to wet mixture. Mix until just combined.
Step 6: Add Peanut Butter Cups
Fold in mini peanut butter cups gently.
Step 7: Scoop & Shape
Drop rounded balls of dough onto baking sheet, spacing 2 inches apart.
Step 8: Bake
Bake 10–12 minutes, until edges are golden. Centers should look slightly under‑baked.
Step 9: Cool
Cool on baking sheet for 5 minutes, then transfer to wire rack.
Baking Tips
Chill dough for 30 minutes if it feels too soft.
Use a cookie scoop for uniform size.
Don’t overbake—cookies firm up as they cool.
For extra indulgence, press an extra peanut butter cup on top before baking.
Variations
Double Chocolate: Add 2 tbsp cocoa powder to dough.
Nutty Crunch: Mix in chopped peanuts or pecans.
Holiday Twist: Use red and green candy pieces for festive flair.
Mini Muffin Style: Bake dough in mini muffin tins and press peanut butter cups into centers.
Serving Ideas
Serve warm with a glass of milk.
Pair with flavored coffee or hot cocoa.
Arrange on a cake stand for parties.
Package in cellophane bags with ribbons for gifts.
FAQs
Q: Can I freeze the dough?
Yes! Freeze dough balls for up to 2 months. Bake straight from freezer, adding 1–2 minutes to bake time.
Q: Can I use chunky peanut butter?
Yes, but texture will be slightly different.
Q: How long do cookies keep?
Store in airtight container at room temperature for up to 5 days.
Q: Can I substitute peanut butter cups?
Chocolate chips or chopped candy bars work too.
Nutrition (Approx. per cookie)
Calories: 180
Fat: 9g
Carbohydrates: 22g
Protein: 3g
Final Thoughts
These Peanut Butter Cup Cookies are a fun, indulgent treat that combines the best of peanut butter and chocolate. Whether you’re baking for family, friends, or just yourself, they’re guaranteed to bring smiles with every bite.