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
Scale
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
