Peanut Butter Cup Cookies

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 11

Total Time: 26

Servings: cookies

Calories: 167kcal

Author: Becky Hardin - Easy Dessert Recipes

Peanut butter lovers rejoice with the ultimate peanut butter cookie! Peanut butter cup cookies are full of peanut butter and chocolate goodness.

Print Recipe

Equipment

Kitchen Scale (optional)
Mini Muffin Tin
Hand Mixer

Ingredients

1½ cups all-purpose flour 180 grams
½ teaspoon baking soda 3 grams
¼ teaspoon kosher salt
½ cup unsalted butter 113 grams (1 stick)
½ cup granulated sugar 100 grams
½ cup brown sugar 107 grams
1 large egg 50 grams
1 teaspoon pure vanilla extract 4 grams
½ cup creamy peanut butter 135 grams
24 mini peanut butter cups 168 grams, see note

Instructions

Preheat the oven to 375°F. Spray a mini muffin tin with nonstick spray. Set aside.
In a medium bowl, combine the flour, baking soda, and salt. Set aside.
1½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt
In a large bowl, using a hand mixer, combine the butter, sugar, and brown sugar, mixing on medium speed until they are combined. Add in the egg, vanilla, and peanut butter, and continue to mix on medium speed until the mixture resembles wet sand.
½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, 1 large egg, 1 teaspoon pure vanilla extract, ½ cup creamy peanut butter
Add the flour mixture in 2 batches, slowing mixing to combine the flour into the dough. Use a rubber spatula and scrape the sides of the bowl if necessary.
Scoop the dough into 1½-inch balls of dough into the prepared mini muffin tin.
Bake for about 9-11 minutes, until the cookies begin to turn golden brown. Remove from the oven and quickly add a peanut butter cup to the center of each cookie and press down. Repeat until all of the cookies are done.
24 mini peanut butter cups
Remove cookies from pan and allow to cool.

Notes

PB Cups: Freeze the unwrapped peanut butter cups while you prepare the cookies. They are much easier, and less messy, to push into the warm cookies if they are frozen.
Make sure you scrape down the side of the bowl to fully incorporate your ingredients.
Be sure to add the peanut butter cup to the cookie as soon as it's done baking. This will allow the peanut butter cup to literally melt into the center of the cookie.
I used a 1½ inch cookie scoop and had enough to make 24 cookies.

Storage: Store peanut butter cup cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition