why make this recipe
Peanut Butter Cup Cookies are a delightful treat that combines two favorite flavors: peanut butter and chocolate. They are easy to make and perfect for any occasion. Whether it’s a family gathering, a cookie exchange, or simply a cozy night at home, these cookies will surely satisfy your sweet tooth. Plus, they are a fun way to surprise friends with a hidden chocolate surprise inside each cookie!
how to make Peanut Butter Cup Cookies
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 24–30 pieces Miniature Reese’s Peanut Butter Cups, unwrapped
Directions:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until smooth and fully combined.
- Gradually mix in the flour, baking soda, and salt on low speed until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes, until the edges are lightly golden and the centers look slightly soft.
- Immediately after removing the cookies from the oven, gently press a Mini Reese’s Peanut Butter Cup into the center of each cookie.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
how to serve Peanut Butter Cup Cookies
These cookies are best served warm, right after baking, while the peanut butter cups are still melty. You can serve them on a plate with a glass of cold milk for a classic pairing. They also make great snacks for parties or lunchboxes!
how to store Peanut Butter Cup Cookies
To keep your Peanut Butter Cup Cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want them to last longer, you can freeze them for up to three months. Just let them cool completely before putting them in the freezer.
tips to make Peanut Butter Cup Cookies
- Make sure your butter is softened for easier mixing.
- Use a cookie scoop for even-sized cookies.
- Don’t skip the step of pressing the Reese’s into the cookie right after baking. It makes them look great and adds to the deliciousness.
- If you love more chocolate, try adding some chocolate chips to the dough!
variation
You can try using different types of candy instead of Reese’s Peanut Butter Cups. Mini chocolate bars or other chocolate candies can also work well. Just be sure they fit into the cookie!
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for added texture, but it may change the overall softness of the cookies.
How do I know when the cookies are done?
Look for slightly golden edges and soft centers. They will continue to cook a bit after they are out of the oven.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just let it come to room temperature before rolling and baking.
Peanut Butter Cup Cookies
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, softened Make sure your butter is softened for easier mixing.
- 1/2 cup creamy peanut butter You can substitute crunchy peanut butter for added texture.
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
For assembly
- 24-30 pieces Miniature Reese’s Peanut Butter Cups, unwrapped Use immediately after baking for best results.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until smooth and fully combined.
- Gradually mix in the flour, baking soda, and salt on low speed until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place 2 inches apart on the prepared baking sheets.
Baking
- Bake for 8–10 minutes, until the edges are lightly golden and the centers look slightly soft.
- Immediately after removing the cookies from the oven, gently press a Mini Reese’s Peanut Butter Cup into the center of each cookie.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.