Peanut Butter Cup Cookies
In these peanut butter cup cookies, mini peanut butter cups are pressed into soft and chewy peanut butter cookies. The cookies are not lacking in peanut butter flavor, that’s for sure!
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
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and mix together for 1 to 2 minutes or until well combined.
- Add the peanut butter, egg, and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix until just combined.
- Place the ¼ cup (50 grams) of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- Bake for 9 to 12 minutes or until the tops of the cookies are set.
- Remove from the oven and gently press a peanut butter cup into the center of each cookie.
- Allow to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
- Once the cookies have cooled completely, transfer to the refrigerator for 20 to 30 minutes to allow the chocolate in the peanut butter cups to fully harden.
- Store cookies in an airtight container at room temperature for up to one week.
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookie dough will freeze well for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Baked cookies will also freeze well for up to 3 months. Thaw to room temperature before serving.