There’s something truly magical about the combination of peanut butter and chocolate. If you’re a fan of the classic peanut butter cup, then these Peanut Butter Cup Cookies will be your new favorite treat! Imagine soft, chewy peanut butter cookies, fresh from the oven, each one holding a rich, melty chocolate peanut butter cup in the center. They’re the perfect blend of sweet, salty, and utterly irresistible.
These cookies are great for any occasion—whether you’re baking for a holiday cookie exchange, making an after-school treat, or simply craving something delicious with your afternoon coffee. They’re also a hit at parties and make wonderful homemade gifts!
In this recipe, we’ll walk through each step, from mixing the dough to pressing in those delicious peanut butter cups, ensuring your cookies turn out perfect every time.
Why You’ll Love This Recipe
- Easy to Make – This recipe requires simple ingredients and is beginner-friendly.
- Perfect Texture – Soft and chewy with a rich, chocolatey center.
- Great for Gifting – These cookies stay fresh and make excellent homemade presents.
- Kid-Friendly – Fun to make with kids, especially when pressing in the peanut butter cups!
- Irresistible Flavor – The combination of peanut butter and chocolate never gets old.
Ingredients You’ll Need
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature peanut butter cups, unwrapped
How to Make Peanut Butter Cup Cookies
Step 1: Prepare the Dough
Start by preheating your oven to 375°F (190°C). While the oven is warming up, lightly grease a mini muffin tin or line it with paper liners to prevent sticking.
In a medium mixing bowl, whisk together the flour, baking soda, and salt. This dry mixture helps ensure even distribution of the leavening agent.
In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial for creating a soft cookie texture.
Next, add the peanut butter, egg, vanilla extract, and milk to the butter mixture. Beat until everything is well combined and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing, as this can make the cookies tough.
Step 2: Shape and Bake
Scoop about one tablespoon of dough and roll it into a ball. Place each dough ball into a cup of the prepared mini muffin tin.
Bake for 8–10 minutes, or until the edges are lightly golden and the tops look set. The cookies will still be soft, but that’s okay—they’ll continue to firm up as they cool.
Step 3: Add the Peanut Butter Cups
Once the cookies come out of the oven, immediately press an unwrapped miniature peanut butter cup into the center of each cookie. The warmth of the cookie will slightly melt the chocolate, creating a gooey, delicious center.
Let the cookies cool in the pan for about 5–10 minutes, then carefully transfer them to a wire rack to cool completely.
Helpful Tips
- Use a Mini Muffin Tin – This helps the cookies hold their shape and makes them the perfect size for the peanut butter cups.
- Unwrap the Peanut Butter Cups Beforehand – Doing this while the cookies bake ensures you can press them in while the cookies are still warm.
- Don’t Overbake – The cookies may look slightly soft in the center when you take them out, but they will set as they cool.
- Chill the Dough (Optional) – If you have time, chilling the dough for 30 minutes before baking can enhance the flavor and prevent excessive spreading.
- Try Different Chocolates – While peanut butter cups are the classic choice, you can experiment with other chocolate candies for a fun twist!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Room Temperature Ingredients – For the best cookie texture, make sure your butter, egg, and peanut butter are at room temperature before mixing. This ensures smooth blending and a soft, chewy consistency.
- Dough Consistency – If your dough feels too sticky, you can refrigerate it for 15–30 minutes before shaping the cookies. This helps make rolling easier and prevents excessive spreading.
- Peanut Butter Cup Variations – While mini peanut butter cups work best, you can experiment with different chocolate candies, such as chocolate truffles or caramel-filled chocolates, for a fun twist.
- Gluten-Free Option – Swap out the all-purpose flour for a 1:1 gluten-free flour blend to make these cookies gluten-free.
- Make It Extra Chocolaty – For an extra chocolate boost, mix in a handful of mini chocolate chips into the dough before baking.
- Cooling Tip – Let the cookies sit in the muffin tin for a few minutes before transferring them to a cooling rack. This helps them set properly and prevents breakage.
- Gifting Idea – Package these cookies in a decorative tin or cellophane bag with a ribbon for a thoughtful homemade gift!
Storage Instructions
Room Temperature
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them extra fresh, place a slice of bread in the container—the cookies will absorb the moisture from the bread, keeping them soft!
Freezing Instructions
These cookies freeze beautifully. To freeze, let them cool completely, then store them in a freezer-safe bag or container for up to 3 months. When ready to enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds for a fresh-from-the-oven taste.
Frequently Asked Questions
Can I Use Crunchy Peanut Butter Instead of Creamy?
Yes! If you love a little extra texture, feel free to use crunchy peanut butter instead of creamy.
What If I Don’t Have a Mini Muffin Tin?
You can still make these cookies on a regular baking sheet! Simply shape the dough into small balls, place them on a lined baking sheet, and press the peanut butter cups in after baking.
Can I Make These Ahead of Time?
Absolutely! You can prepare the dough ahead of time and store it in the fridge for up to 2 days before baking.
How Do I Prevent the Peanut Butter Cups from Melting Too Much?
Make sure to let the cookies cool in the pan for a few minutes before transferring them to a wire rack. This prevents the peanut butter cups from getting too soft.
Related Recipes
If you loved these Peanut Butter Cup Cookies, you might also enjoy:
- Raspberry Chocolate Lava Cupcakes
- Raspberry Almond Thumbprint Cookies
- Marry Me Cookies: The Ultimate Recipe for Love at First Bite
- Biscoff Brownies: The Ultimate Treat for Biscoff Lovers
Conclusion
These Peanut Butter Cup Cookies are the ultimate indulgence for any peanut butter and chocolate lover. They’re incredibly easy to make, perfect for sharing, and guaranteed to disappear fast! Whether you’re making them for a party, holiday, or just because you’re craving something sweet, these cookies will not disappoint.
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Peanut Butter Cup Cookies
Description
There’s something truly magical about the combination of peanut butter and chocolate. If you’re a fan of the classic peanut butter cup, then these Peanut Butter Cup Cookies will be your new favorite treat! Imagine soft, chewy peanut butter cookies, fresh from the oven, each one holding a rich, melty chocolate peanut butter cup in the center. They’re the perfect blend of sweet, salty, and utterly irresistible.
These cookies are great for any occasion—whether you’re baking for a holiday cookie exchange, making an after-school treat, or simply craving something delicious with your afternoon coffee. They’re also a hit at parties and make wonderful homemade gifts!
In this recipe, we’ll walk through each step, from mixing the dough to pressing in those delicious peanut butter cups, ensuring your cookies turn out perfect every time.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature peanut butter cups, unwrapped
Instructions
Start by preheating your oven to 375°F (190°C). While the oven is warming up, lightly grease a mini muffin tin or line it with paper liners to prevent sticking.
In a medium mixing bowl, whisk together the flour, baking soda, and salt. This dry mixture helps ensure even distribution of the leavening agent.
In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial for creating a soft cookie texture.
Next, add the peanut butter, egg, vanilla extract, and milk to the butter mixture. Beat until everything is well combined and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing, as this can make the cookies tough.
Scoop about one tablespoon of dough and roll it into a ball. Place each dough ball into a cup of the prepared mini muffin tin.
Bake for 8–10 minutes, or until the edges are lightly golden and the tops look set. The cookies will still be soft, but that’s okay—they’ll continue to firm up as they cool.
Once the cookies come out of the oven, immediately press an unwrapped miniature peanut butter cup into the center of each cookie. The warmth of the cookie will slightly melt the chocolate, creating a gooey, delicious center.
Let the cookies cool in the pan for about 5–10 minutes, then carefully transfer them to a wire rack to cool completely.
Notes
- Room Temperature Ingredients – For the best cookie texture, make sure your butter, egg, and peanut butter are at room temperature before mixing. This ensures smooth blending and a soft, chewy consistency.
- Dough Consistency – If your dough feels too sticky, you can refrigerate it for 15–30 minutes before shaping the cookies. This helps make rolling easier and prevents excessive spreading.
- Peanut Butter Cup Variations – While mini peanut butter cups work best, you can experiment with different chocolate candies, such as chocolate truffles or caramel-filled chocolates, for a fun twist.
- Gluten-Free Option – Swap out the all-purpose flour for a 1:1 gluten-free flour blend to make these cookies gluten-free.
- Make It Extra Chocolaty – For an extra chocolate boost, mix in a handful of mini chocolate chips into the dough before baking.
- Cooling Tip – Let the cookies sit in the muffin tin for a few minutes before transferring them to a cooling rack. This helps them set properly and prevents breakage.
- Gifting Idea – Package these cookies in a decorative tin or cellophane bag with a ribbon for a thoughtful homemade gift!
