Description
Deliciously soft and chewy Peanut Butter Cup Cookies featuring a creamy peanut butter dough with a mini peanut butter cup nestled in the center of each cookie. Perfectly baked to golden edges and topped with melted peanut butter cups for a rich and indulgent treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (125g) creamy peanut butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 24 mini peanut butter cups, unwrapped (Reese’s recommended)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. Then, beat in the egg and vanilla extract until they are fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to form a cookie dough.
- Shape and Bake Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Place each dough ball into the prepared mini muffin tin. Bake for 8-10 minutes, or until the edges are lightly golden and the tops are set.
- Add Peanut Butter Cups: Remove the tin from the oven and immediately press one mini peanut butter cup into the center of each warm cookie, allowing it to soften slightly and adhere.
- Cool the Cookies: Let the cookies cool in the pan for 10-15 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Use mini muffin tins for perfectly shaped peanut butter cup cookies.
- Press the peanut butter cups into the cookies while warm to help them melt slightly and stick.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a chocolate twist, you can drizzle melted chocolate over the cooled cookies.
