Description
Delightfully soft and chewy Peanut Butter Cup Cookies that combine the salty richness of peanut butter with melty mini peanut butter cups. Perfectly golden and slightly puffed, these cookies are quick to make and stay moist for days, offering a nostalgic treat for all peanut butter lovers.
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups (180g) all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Wet Ingredients
- 2/3 cup (180g) creamy peanut butter, such as Skippy or Jif
- 6 tablespoons (84g) unsalted butter, room temperature
- 2/3 cup (150g) packed light brown sugar
- 1/3 cup (70g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Other
- Nonstick cooking spray, for greasing the pan
- 24 to 30 mini peanut butter cups, unwrapped
Instructions
- Preheat and Prepare Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Lightly spray the cavities of a nonstick mini muffin pan with nonstick cooking spray.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, kosher salt, baking soda, and baking powder. Set aside for later use.
- Cream Peanut Butter and Butter: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand mixer, beat the peanut butter and butter on medium speed until fully combined and creamy, about 30 seconds to 1 minute. Scrape down the sides of the bowl as needed.
- Add Sugars: Add the light brown sugar and granulated sugar to the bowl and beat until the mixture thickens and becomes fluffy, about 30 seconds to 1 minute. Scrape the bowl as needed to ensure even mixing.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract, then beat on medium speed until fully incorporated and the mixture lightens and is creamy, about 15 seconds more, scraping down the bowl as needed.
- Combine Dry and Wet Ingredients: Add the dry flour mixture to the butter mixture and beat on low speed until just combined, about 20 seconds. Use a rubber spatula to give the dough one final stir to make sure there are no dry bits remaining.
- Portion Dough: Using a 1½-inch scoop or tablespoon, divide dough into 24 large or up to 30 smaller portions. Roll each portion into a ball with your hands. Place each ball into a cavity of the prepared mini muffin pan without pressing down.
- Bake Cookies: Bake the cookies at 350°F (175°C) for 8 to 12 minutes, rotating the pan halfway through to ensure even baking. Cookies should be golden, slightly puffed, with matte and dry tops, and just starting to turn golden around the edges.
- Press Peanut Butter Cups: Remove the pan from the oven and immediately press one unwrapped mini peanut butter cup into the center of each hot cookie. Let the cookies cool in the pan for about 5 minutes until set enough to handle.
- Cool and Remove Cookies: Carefully twist each cookie to release it from the pan and transfer to a cooling rack to cool completely. If cookies are delicate or chocolate moves, cool an additional 5 minutes in the pan. Serve cooled or warm with melty peanut butter cups.
- Storage: Store leftover cookies at room temperature in an airtight container, layered with wax or parchment paper between cookies to prevent sticking, for up to 4 days.
Notes
- These cookies are soft and chewy with a perfect blend of salty peanut butter and sweet chocolate.
- Using mini muffin pans ensures uniform cookie size and shape.
- Don’t overbake; the tops should be matte and dry but not deeply browned.
- Peanut butter cups are pressed into the cookies while still hot for melty centers.
- Store cookies properly to maintain freshness and softness for several days.
Nutrition
- Serving Size: 1 cookie (based on 24 yield)
- Calories: 279 kcal
- Sugar: 11 g
- Sodium: 139 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 53 mg
