Peanut Butter Cup Cookies Recipe
If there’s one treat that brings instant smiles and a touch of nostalgia, it’s this irresistible Peanut Butter Cup Cookies Recipe! Imagine the best parts of a soft, chewy peanut butter cookie merged with the gooey chocolatey goodness of a mini peanut butter cup, all in one adorable bite-sized package. These cookies are easy enough for a beginner baker but impressive enough to steal the spotlight at any gathering. Whether you’re baking for a party, a cookie swap, or just to delight your family on a cozy afternoon, you’ll love how simple and rewarding this recipe is.
Ingredients You’ll Need
There’s beauty in simplicity, and that’s exactly why these tried-and-true ingredients come together to form something downright magical! Each one is essential for the perfect taste, texture, and signature look of the Peanut Butter Cup Cookies Recipe.
- All-purpose flour: This is the sturdy backbone that gives your cookies their soft, tender crumb.
- Baking soda: A touch is all you need for that subtle lift and just-right chew.
- Salt: Don’t skip this! It balances sweetness and brings out all the other flavors.
- Unsalted butter (softened): Butter keeps the cookies tender and adds that rich, classic taste.
- Granulated sugar: Gives the cookies their sweet crispness and helps with delicate browning.
- Packed brown sugar: Adds a little caramel depth and helps the cookies stay moist.
- Creamy peanut butter: The star ingredient for that unmistakable nutty flavor and creamy texture.
- Large egg: This binds everything together and creates richness.
- Vanilla extract: A dash of vanilla makes everything in this dough taste homemade and extra special.
- Mini peanut butter cups (unwrapped): These are the crowning touch – chocolatey, melty, and totally irresistible.
How to Make Peanut Butter Cup Cookies Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C), so it’s nice and hot when the dough is ready. Lightly grease a mini muffin pan, or use mini paper liners if you have them. This step ensures the cookies come out easily with no sticking—the prettiest little treats every time!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This quick step is crucial for even distribution, so each bite has the perfect balance of lift and flavor.
Step 3: Cream the Wet Ingredients
In a large bowl, beat together the softened butter, granulated sugar, brown sugar, and creamy peanut butter. Mix until it’s light and fluffy—this airy base helps the cookies bake up beautifully soft with just the right amount of chew.
Step 4: Add Egg and Vanilla
Once your base is looking creamy, add in the egg and vanilla extract. Blend until everything is seamlessly combined, giving your dough that classic cookie aroma and richness.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix—this helps keep your Peanut Butter Cup Cookies Recipe soft and tender.
Step 6: Fill and Bake
Scoop about one tablespoon of dough into each cup of the prepared muffin pan and lightly press to flatten the tops. Bake for 8–10 minutes, or until the cookies are a light golden color and the kitchen smells like absolute heaven.
Step 7: Add the Peanut Butter Cups
As soon as you pull the cookies from the oven, press a mini peanut butter cup into the center of each one. The chocolate melts just slightly, fusing perfectly with the warm cookie for a truly dreamy bite.
Step 8: Cool Completely
Let the cookies cool in the pan for about 10 minutes. This helps them set and makes them easier to transfer. Then move them to a wire rack to cool completely—if you can resist eating them all right away!
How to Serve Peanut Butter Cup Cookies Recipe
Garnishes
For a little extra flair, you can drizzle your Peanut Butter Cup Cookies Recipe with melted chocolate or a sprinkle of chopped roasted peanuts. This adds a gourmet touch that’s sure to impress any guest—or just make your afternoon snack feel a bit more special!
Side Dishes
These cookies are a delight on their own, but they’re also incredible served with a tall glass of milk, a scoop of vanilla ice cream, or even with salty pretzel sticks for a sweet-and-salty balance that’s hard to resist.
Creative Ways to Present
Arrange your cookies on a colorful platter for parties or stack them in clear cellophane bags tied with twine for sweet homemade gifts. If you want to go all out, nestle them into a tiered dessert display alongside other mini treats for an eye-catching cookie buffet!
Make Ahead and Storage
Storing Leftovers
Your Peanut Butter Cup Cookies Recipe will stay fresh and soft for several days when stored in an airtight container at room temperature. Just tuck them away out of sight—if you can—which helps keep them from drying out (and possibly disappearing overnight!).
Freezing
To stretch the sweetness even longer, freeze unfrosted cookies by arranging them in a single layer on a baking sheet. Once they’re solid, transfer to a freezer bag or airtight container. They’ll be just as delicious for up to three months—perfect for planning ahead or sudden peanut butter cravings.
Reheating
If you love your cookies extra gooey, pop one in the microwave for just 10 seconds. The chocolate gets melt-in-your-mouth luscious again, and the cookie warms right through—like it’s fresh from the oven!
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a bit of texture and extra peanut pieces. It’s a tasty twist on this Peanut Butter Cup Cookies Recipe if you’re a fan of a little crunch in every bite.
What can I do if I don’t have a mini muffin pan?
No muffin pan? No problem. You can roll the dough into balls and bake them spaced apart on a regular cookie sheet. Press the mini peanut butter cups in as directed and you’ll still get a deliciously fun treat.
Can I chill the dough ahead of time?
Yes! Chilling the dough for 20–30 minutes before baking helps to prevent spreading, making the cookies plumper and a bit chewier. This small step makes a big difference in the finished texture.
Are there any nut-free alternatives?
If you’d like to make this treat without nuts, you can try using sunflower seed butter and a nut-free chocolate cup. Just be aware the flavor will be slightly different, but still deliciously sweet and nutty-tasting.
How do I keep the candy from melting too much?
Adding the peanut butter cups right after baking lets them soften and set into the cookie without totally melting. Letting the cookies cool in the pan helps keep them intact for that signature look!
Final Thoughts
It truly doesn’t get better than the joy you’ll find in one batch of this Peanut Butter Cup Cookies Recipe. Whether you’re a lifelong peanut butter fan or just love sharing sweet moments with people you care about, these cookies are sure to become a beloved staple in your baking repertoire. Don’t wait—gather your ingredients and let the fun begin!
Print
Peanut Butter Cup Cookies Recipe
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Indulge in the irresistible combination of peanut butter and chocolate with these delectable Peanut Butter Cup Cookies. These soft and chewy cookies are filled with mini peanut butter cups, making them a perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 36 mini peanut butter cups (unwrapped)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly grease a mini muffin pan or line with mini paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix wet ingredients: In a large bowl, beat together the butter, granulated sugar, brown sugar, and peanut butter until light and creamy. Add the egg and vanilla, and mix until well combined.
- Combine ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Form cookies: Scoop about 1 tablespoon of dough into each mini muffin cup and press lightly to flatten the top.
- Bake: Bake for 8–10 minutes, or until lightly golden.
- Add peanut butter cups: Immediately after removing from the oven, press one mini peanut butter cup into the center of each cookie.
- Cool: Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough for 20–30 minutes before baking can help prevent spreading.
- These cookies can be made ahead and stored in an airtight container for up to 5 days, or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
