Peanut Butter Cup Cookies 🥜🍪

OUSSA


Step 1: Prep the Dough

  1. In a large mixing bowl, cream together the butter , peanut butter , granulated sugar , and brown sugar until light and fluffy (about 2–3 minutes).
  2. Beat in the egg and vanilla extract until fully combined.
  3. In a separate bowl, whisk together the flour , baking soda , and salt . Gradually mix into the wet ingredients until a dough forms.

Pro Tip : For extra chewiness, chill the dough for 15–20 minutes before rolling.

Step 2: Form the Cookies

  1. Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper.
  2. Roll the dough into 1-inch balls (about 1 1/2 tablespoons each). Flatten each ball slightly.
  3. Press a mini peanut butter cup into the center of each dough ball, pushing it halfway into the dough. Carefully seal the edges around the cup to prevent it from leaking during baking.

Step 3: Bake to Perfection

  1. Place the cookies on the prepared baking sheet, spacing them 2 inches apart.
  2. Bake for 8–10 minutes , or until the edges are lightly golden but the centers remain soft and puffy.
  3. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The filling will set slightly as they cool.

Tip : Don’t overbake—the peanut butter cup should stay gooey!

Step 4: Optional Touches

  • Sprinkle coarse sea salt on top of the cookies right after baking for a salty-sweet contrast.
  • Drizzle with melted chocolate or add a dollop of peanut butter for extra indulgence.

Step 5: Serve and Enjoy

Serve warm or at room temperature. The cookies are best enjoyed within a day or stored in an airtight container for up to 3 days. For a firmer filling, refrigerate, but they’re best served at room temperature.

Customization Ideas

  • Double Chocolate : Add 1/2 cup semisweet chocolate chips to the dough.
  • Nutty Crunch : Stir in 1/2 cup chopped peanuts or walnuts.
  • Dark Chocolate Twist : Use dark chocolate peanut butter cups for a richer flavor.
  • No-Cup Option : Swap the peanut butter cups for a mix of chocolate chips + peanut butter chips in the center.

Tips for Success

  1. Use Room-Temperature Dough : Easier to handle and ensures the filling stays centered.
  2. Don’t Overfill : Use 1 mini cup per cookie to avoid leakage.
  3. Bake Until Just Set : Remove cookies when the edges are golden but the centers still look soft—they’ll firm up as they cool.
  4. Handle Gently : Let the cookies cool before removing from the sheet to prevent the filling from breaking.

Nutrition Information (Approximate per cookie)

  • Calories : 180
  • Fat : 10g
  • Carbohydrates : 20g
  • Protein : 3g
  • Sugar : 10g

Conclusion

These Peanut Butter Cup Cookies are a playful homage to everyone’s favorite candy, packed into a cookie! Their gooey centers and buttery dough make them irresistible—perfect for bake sales, gift boxes, or a midday snack.

So gather your ingredients, grab your mini cups, and let’s bake something unforgettable. Once you taste the combination of warm cookie and melty peanut butter chocolate, you’ll understand why this recipe is a game-changer!

If you loved this recipe, try our Reese’s Poppers Cookies or Chocolate Chunk Cookies with Caramel . Happy baking! 🍪✨

 

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