Description
Delight in these rich and chewy Peanut Butter Cup Cookies featuring a soft peanut butter cookie base topped with a mini peanut butter cup. Perfectly balanced with a mix of creamy peanut butter and buttery sweetness, these cookies bake up golden and delicious, making them ideal for any peanut butter lover seeking a quick and easy treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (125g) creamy peanut butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 24 mini peanut butter cups, unwrapped (Reese’s recommended)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners to prevent sticking during baking.
- Cream wet ingredients: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until the mixture is smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring until the dough is fully combined with no streaks of flour.
- Shape and bake: Scoop 1 tablespoon of dough and roll it into a ball. Place each dough ball into the prepared mini muffin tin. Bake for 8 to 10 minutes, or until the cookie edges appear lightly golden and the tops are just set.
- Add peanut butter cups and cool: Remove the muffin tin from the oven and while the cookies are still warm, immediately press one mini peanut butter cup into the center of each cookie. Let the cookies cool in the pan for 10 to 15 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the butter is softened, not melted, for best creaming results.
- Using mini muffin tins helps keep the cookies uniform in size and shape.
- Do not overbake to keep cookies soft and chewy.
- Press the peanut butter cups in while cookies are warm so they adhere well.
- Store cookies in an airtight container at room temperature for up to 5 days.
