Peanut Butter Cup Cookies Recipe

If you’re on the hunt for an utterly delicious, crowd-pleasing treat, let me introduce you to my all-time favorite Peanut Butter Cup Cookies Recipe. These cookies combine the perfect balance of rich peanut butter and melty chocolate peanut butter cups, yielding soft, chewy bites that my family and friends just can’t get enough of. Trust me, once you try this recipe, you’ll find it hard to stop at just one!

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Ingredients You’ll Need

Now, the magic of this Peanut Butter Cup Cookies Recipe comes from using creamy peanut butter paired with brown sugar and butter to create a soft dough that bakes up just right. Using mini peanut butter cups as a surprise center takes these cookies to the next level. Let’s talk about each ingredient and what it brings to the table.

• All-purpose flour: The base of the dough; provides structure but keeps cookies tender.
• Kosher salt: Enhances the peanut butter’s natural flavor and balances sweetness.
• Baking soda and baking powder: Help to leaven the cookie so it stays soft and puffy.
• Creamy peanut butter: I love using a classic brand like Skippy or Jif for that smooth, rich taste.
• Unsalted butter: Gives richness and moisture – make sure it’s at room temperature for easy mixing.
• Light brown sugar: Adds caramel notes and keeps cookies chewy.
• Granulated sugar: Provides just the right amount of sweetness and helps with the cookie’s texture.
• Large egg: Binds everything together and contributes to a soft cookie interior.
• Vanilla extract: Brings warmth and rounds out the flavors.
• Mini peanut butter cups: The star ingredient — I unwrap these and pop one into each cookie right after baking for gooey chocolate peanut butter goodness.

Variations

One of the things I love about this Peanut Butter Cup Cookies Recipe is how easily you can personalize it. Over the years experimenting, I’ve found a few fun ways to switch things up, depending on your cravings or dietary needs.

• Nut-Free Variation: Swap peanut butter for sunflower seed butter and use allergen-free chocolate cups—I’ve done this for friends with allergies, and it’s a hit.
• Double Chocolate: Mix in mini chocolate chips for that extra chocolaty punch; it pairs deliciously with the peanut butter.
• Crunch Factor: Toss in chopped roasted peanuts or pretzel bits to add a satisfying crunch.
• Vegan Version: Use vegan butter and a flax egg substitute; though I admit I haven’t perfected this one yet but it’s on my to-try list!

How to Make Peanut Butter Cup Cookies Recipe

Step 1: Prep the Oven and Dry Ingredients

Start by positioning your oven rack in the center and preheating to 350°F (175°C). Lightly spray a mini muffin pan—the shallow cups give these cookies their signature shape and make it super easy to press in the peanut butter cups later. In a small bowl, whisk together the flour, kosher salt, baking soda, and baking powder. This ensures your leaveners and salt are evenly distributed.

Step 2: Cream the Butter and Peanut Butter

In your stand mixer fitted with the paddle attachment (or a large bowl if mixing by hand), beat the creamy peanut butter and room temperature butter together on medium speed until smooth and creamy, about 30 seconds to 1 minute. This step is key—I used to under-mix here, and the cookies didn’t come out as tender. Be sure to scrape down the sides halfway through to get everything well incorporated.

Step 3: Incorporate the Sugars, Egg, and Vanilla

Add both brown sugar and granulated sugar, then beat on medium speed until the mixture thickens and becomes fluffy—this usually takes around 30-60 seconds. After that, mix in the egg and vanilla extract just until combined. You’ll notice the dough lightens a bit—that’s a good sign you’re on the right track.

Step 4: Add the Dry Ingredients and Form Dough Balls

With the mixer on low, gradually add the flour mixture until just combined. Don’t overmix here, or the cookies can turn tough. Use a rubber spatula to scrape the bowl and give the dough one final stir to make sure there are no hidden pockets of flour. Then, using a tablespoon or a 1 ½-inch cookie scoop, portion the dough into balls—no need to flatten them—just gently roll with your hands and nestle each ball into the muffin cups.

Step 5: Bake and Add Peanut Butter Cups

Bake the cookies for 8 to 12 minutes, rotating halfway through to ensure even baking. You’re aiming for cookies that are golden and puffed up with dry matte tops—if they start turning too dark around the edges, they’ve gone a little past perfect. While the cookies are hot, quickly press an unwrapped mini peanut butter cup gently into the center of each warm cookie. This way, you get that melty, gooey center everyone raves about.

Step 6: Cool and Enjoy

Let the cookies cool in the pan for about 5 minutes to set up, then twist gently to release and transfer to a wire rack to cool completely. If the chocolate is sliding or the cookies feel fragile, give them a few extra minutes—they firm up nicely once cooled. These are fantastic either warm, when the peanut butter cup is still slightly melted, or fully cooled if you prefer a firmer texture.

How to Serve Peanut Butter Cup Cookies Recipe

Garnishes

I like to sprinkle just a tiny pinch of flaky sea salt over the warm cookies right after pressing in the peanut butter cups. It really amps up the flavor and contrasts beautifully with the sweetness. Sometimes I add a drizzle of melted dark chocolate on top for an elegant finish when serving to guests.

Side Dishes

These cookies are a perfect companion to a cold glass of milk or a steaming cup of coffee or tea. If it’s chilly out, I love pairing them with a scoop of vanilla ice cream for an indulgent dessert.

Creative Ways to Present

For birthday parties, I’ve served these cookies laid out on a platter lined with peanut butter cups and chopped peanuts. Another favorite trick: stacking them in a cookie tower tied with rustic twine for a charming gift presentation. They always get rave reviews!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in a single layer or stacked with parchment paper between them inside an airtight container at room temperature. They stay soft and delicious for up to four days, giving you plenty of time to savor every bite.

Freezing

I’ve frozen the cookie dough balls before baking, shaping them and then freezing on a tray before transferring to a zip-top bag. When I’m ready, I bake them straight from frozen—just add an extra minute or two to the baking time. This is a lifesaver for unexpected cravings!

Reheating

To reheat, I pop the cookies in a microwave for about 10 seconds to soften the peanut butter cup and warm the cookie without drying it out. Alternatively, a quick 3-4 minutes in a 300°F oven will freshen them up nicely.

FAQs

Final Thoughts

I absolutely love how this Peanut Butter Cup Cookies Recipe brings together two of my favorite flavors into one cookie that always disappears fast. When I first made this, I was surprised just how simple it was to get bakery-quality results at home. I know you’ll appreciate the soft, chewy texture and that gooey peanut butter cup center as much as my family does. Give this one a try and watch your friends and family go crazy for it — happy baking!

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